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!
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.
- Lemon juice
- Shredded sweetened coconut
- 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…
Keep an eye on my Dessert recipe box for more sweet recipes to try!
- 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.
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.