4.38 from 150 votes

Coconut Pie

This Coconut Pie is just like grandma used to make! A handful of basic ingredients and you’ll feel like you’re making this delicious, old fashioned pie with your nana!

whole baked coconut pie

Coconut Pie

I love vintage recipes, and I LOVE coconut, so this Coconut Pie recipe is perfect for me! It has simple ingredients that I bet you have right now in your pantry, with a little sweetened coconut for that delicious taste and chewy texture.

Each bite is a little bit of heaven. It has a sweet coconut custard that melts in your mouth. My friend and I made it together and she said it tasted even better than Coconut Cream Pie!

a slice of coconut pie

Got extra coconut? Try our Coconut Butterscotch Cookies with decadent butterscotch chips and sweet coconut.

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    This sweet coconut custard filling for this pie is more solid than a Coconut Cream Pie but packs the same coconutty punch! Mix all the ingredients together, add to a pie crust, and bake! It’s as simple as that.

    coconut pie ingredients


    • Eggs
    • Sugar
    • Lemon juice
    • Butter
    • Shredded sweetened coconut
    • Salt
    • Whipped cream, for garnish

    I use a frozen pie shell for this Coconut Pie, but if you’re feeling up to making your own, go for it!

    What I used for my Coconut Pie

    This post contains affiliate links.

    • Mixing bowls: These mixing bowls are always being washed in my house because I use them for everything. The multiple size options are handy from prep work to cake mixing, and they nest inside each other to save space!

    How to Make Coconut Pie

    Step One: Preheat your oven to 325 degrees F. If you’re using a frozen pie crust, be sure to follow those directions first!

    making coconut pie

    Step Two: Stir eggs, sugar, lemon juice, butter, coconut, and salt in a bowl. Pour into the pie shell.

    making coconut pie

    Step Three: Bake for 45 minutes. Let rest before slicing. That’s it!

    Since the toothpick trick obviously won’t work here to tell the doneness of this pie, you can tell if it’s fully baked when there’s still a slight jiggle in the center and the top has turned a nice golden brown. Be sure to let this pie fully cool before slicing or you’ll be serving coconut soup!

    a slice of coconut pie

    This recipe is just like your grandma’s old fashioned Coconut Pies with only the basics and no fluff. Pair with some whipped cream and you have a perfect dessert to serve to your family after a delicious meal! I may have eaten a piece for breakfast. Don’t judge.

    What to Serve with Coconut Pie

    This pie is amazing on its own, but its also a great base for a world of dessert toppings to make each slice unique!

    Whipped cream, Cool Whip, and vanilla ice cream all bring out the sweetness of the pie. Looking for a little more sauce? A butterscotch sauce or caramel sauce would be an amazing compliment for the coconut custard. And of course, if you need more coconut, a sprinkle of toasted coconut over your other toppings gives you double coconut, so win-win!

    a slice of coconut pie

    How to Store Coconut Pie

    This pie definitely needs to be stored in cold places, whether it’s the refrigerator or the freezer.

    In the fridge, Coconut Pie can last up to 3 days when wrapped up tight. In the freezer, you can store whole or partial pies for up to 3 months. Allow pie to completely cool before covering it in freezer-safe wrapping. 

    a slice of coconut pie

    Other delicious vintage desserts to try…

    You’ll also like these Toasted Coconut Muffins, Chess Pie and Fudge Pie.

    Keep an eye on my Dessert recipe box for more sweet recipes to try! 

    4.38 from 150 votes

    Coconut Pie

    Created by Stacie Vaughan
    Servings 6
    Prep Time 10 minutes
    Cook Time 45 minutes
    Additional Time 4 hours
    Total Time 4 hours 55 minutes
    A vintage recipe! Delicious taste and great chewy texture with a little sweetened coconut.


    • 3 eggs beaten
    • 1 ½ cup sugar
    • 1 tbsp lemon juice
    • ½ cup salted butter melted
    • 1 cup shredded sweetened coconut
    • 1 unbaked frozen 9-inch pie shell thawed
    • 1 pinch salt
    • whipped cream for garnish


    • Preheat oven to 325°F.
    • Stir eggs, sugar, lemon juice, butter, coconut and salt in a bowl. Pour into pie shell.
    • Bake for 45 minutes. Cool to room temperature.
    • Refrigerate for 3 hours or until set.
    • Serve with whipped cream.



    Serving: 1slice | Calories: 573kcal | Carbohydrates: 72.2g | Protein: 5.4g | Fat: 30.6g | Saturated Fat: 17.6g | Polyunsaturated Fat: 11.1g | Cholesterol: 133.7mg | Sodium: 586.2mg | Fiber: 1.6g | Sugar: 57.8g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Desserts
    Cuisine American
    Keyword coconut, coconut pie, old fashioned recipes, pie, vintage recipes

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    Recipe Rating


    1. David Meadows says:

      5 stars
      Easy recipe and absolutely delicious

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