Coconut Pie
This Coconut Pie is just like grandma used to make! With just a handful of basic ingredients, you’ll feel like you’re making this delicious, old-fashioned pie with your nana!
I love vintage recipes and 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. Its sweet coconut custard 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, add to a pie crust, and bake! It’s as simple as that.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Eggs
- Sugar
- Lemon juice
- Butter
- Shredded sweetened coconut
- Salt
- Whipped cream, for garnish
- Frozen pie crust – Use your own homemade crust if you like.
How to Make Coconut Pie
Follow along to learn how to make coconut pie – a classic dessert recipe!
- Step One: Preheat your oven to 325°F. If you’re using a frozen pie crust, be sure to follow those directions first!
- Step Two: In a bowl, stir eggs, sugar, lemon juice, butter, coconut, and salt. Pour the mixture into the pie shell.
- Step Three: Bake for 45 minutes. Let cool before slicing. That’s it!
Since the toothpick trick obviously won’t work here to tell the doneness of this pie, you can know if it’s fully baked when there’s still a slight jiggle in the center and the top has turned a nice golden brown. Let this pie fully cool before slicing, or you’ll serve coconut soup!
This recipe is just like your grandma’s old-fashioned Coconut Pies, with only the basics and no fluff. Pair it 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 It
This pie is fantastic on its own, but it’s also a great base for a world of dessert toppings to make each slice unique!
Whipped cream, Cool Whip, and vanilla ice cream bring out the pie’s sweetness.
Looking for a little more sauce? Butterscotch or caramel sauce would be an amazing complement to the coconut custard. And of course, if you need more coconut, a sprinkle of toasted coconut over your other toppings gives you double the coconut, so win-win!
Storage Instructions
This pie must be stored in cold places, whether in the refrigerator or the freezer.
When wrapped tightly, Coconut Pie can last up to 3 days in the fridge. Whole or partial pies can be stored in the freezer for up to 3 months. Allow the pie to cool completely before covering it in freezer-safe wrapping.
Vintage Desserts
- Impossible Pie
- Radio Pudding
- Wacky Cake
- Cracker Pudding
- Shoofly Pie
- Sugar Pie
- Millionaire Pie
- Pineapple Pie
You’ll also like these Coconut Cream Pie Cupcakes, Peanut Pie, Toasted Coconut Muffins, Chess Pie and Fudge Pie.
Keep an eye on my Dessert recipe box for more sweet recipes to try!
Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.
Coconut Pie
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Video
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.
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 is a good recipe, but definitely for sweet lovers. I used 1 tsp of vanilla, unsweetened coconut, the juice of a whole lemon and it’s zest to help reduce the sweetness a bit. I made a coconut cookie crust in a tart pan also. 16 oz crushed coconut cookies, 6 tbs of unsalted butter, and 1/2 tsp of salt. Blind baked the crust for 15 mins at 350 before adding pie mixture.
Do you use salted or unsalted butter
I use unsalted butter, but it wouldn’t be that big of a deal to use salted butter.
Do I bake pie crust first
No, it’s unbaked.
Would I be able to use a sugar substitute in this coconut pie recipe?
I haven’t made it with a substitute personally, but I think that it would be fine!
I agree with the other commenters. It’s is too sweet with the 1 and a half cups of sugar. I would probably cut it down to only half a cup since the coconut is sweet and the whipped cream.
I was very much looking forward to this recipe as a big fan of all things coconut. Unfortunately, I found much too sweet. I substituted the sugar for golden monk fruit. I don’t know if anyone else found this to be the case, but I found the texture to be very much like sugar crystals (quite crunchy). It’s tasty, but far too sweet. I may give it another try, but will use unsweetened coconut, and will decrease the sugar as well. Thank you for sharing your recipe, Stacie.
Unfortunately the pie did not came out good at all ! It just falls into itself and is way to sweet. Too much sugar and butter and nothing else that holds it.. can’t recomend it. Waisted my money on the products and my time on baking it.Â
Have you tried this in tart shells? How many do you think I could get from this? 24? Any suggestions would be appreciated. Thanks!
I was thinking more like 12 if you fill them up pretty full. It makes 1 one pie so if you double the recipe, you should be able to get the 24.
OMG-ers!!! This pie is excellent. I tweaked it a little bit by using an extra squeeze of fresh lemon juice, a tablespoon of vanilla flavoring, 1/4 cup less sugar and I cooked it for five extra minutes. My dad asked for a Coconut Pie. I came across this recipe and it is the only one I will ever use!! He has been raving about it and has eaten half of the pie in less than 24 hours. It is delish!!!
This is the best coconut pie I have ever had-It’s easy , fast,but so rich,I promise you will get raves if you serve it to company-My husband begs me to bake it -I like it for breakfast with my coffee-I can’t say enough!The only change I made was adding 1 tablespoon vanilla-We love the vanilla in it!Dont be cheap on the coconut ! —buy good sweetened coconut and always use real butter !
I put pineapple jam in the base and instead of lemon use pineapple juice…it Devine. Cut the sugar down a little though or it’ll be too sweet.
This looks different and yummy! Â My coconut pie calls for milk (I substitute heavy cream), I use the really fine coconut so that the center is custardy without being eggy? I also split a vanilla bean and scrape all into it,…I like the thought of adding the lemon! I think I’m going to try making my old recipe along with this one of yours and see if I want to morph the two:)
Congratulations!
Your post is featured on Full Plate Thursday this week. Thanks so much for sharing with us and hope you have a great weekend!
Miz Helen
This looks so moist and yummy!
Looks delish! Thanks for sharing at the Inspiration Spotlight Sharing.
I’d like to make my own pastry for this (I’m in the UK, and our pre-prepared pastry cases are disgusting). Please can you tell me what size case to make?
I used a 9inch pie crust.