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!
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!
Got extra coconut? Try our Coconut Butterscotch Cookies with decadent butterscotch chips and sweet coconut.
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.
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
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- 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!
Step Two: Stir eggs, sugar, lemon juice, butter, coconut, and salt in a bowl. Pour into the pie shell.
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!
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!
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.
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!
Coconut Pie
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
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.
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This loooks good I love coconut
This is the best coconut pie I have ever had in my life!!I made it fthe first time for my husband – Together  we ate half that evening and he finished it off the next day-I have made it several times since then -I I took it to a family dinner during Christmas and people raced over it!I use the pillsbury roll out pie crust -It takes ten minutes to prepare-The only change I made was adding a tablespoon of vanilla flavoring which you could leave out but we loved it -You must make if you like coconut!But buy good sweetened coconut not the cheap one!-
What a yummy recipe! My son in particular loves everything “coconut” so I will be trying this recipe out very soon. Thank you.
This looks good and would be so tasty on a warm summer day
Looks delicious. Will be trying this one over the summer. Thanks for sharing.
This looks so yummy! I want to try and make it for desert tonight!
Paige
http://thehappyflammily.com
This sounds delicious. Thanks for sharing!
This looks incredible and doesn’t seem terribly difficult either. Thanks very much. Now I know what to make when I am craving coconut!
My sister would love this. I don’t like coconut.
Coconut pie is one the most delicious things ever. I have also made the impossible type that makes its own crust while baking.
Woah. Talk about perfection. This looks absolutely divine! Might have to make one just for myself… you know, just to taste test before serving to anyone else 😉