Coconut Pie
This coconut pie is my go-to when I want something rich, creamy, and deceptively simple. It starts with basic pantry ingredients and bakes into a golden, custardy filling packed with sweet coconut flavor, nestled inside a buttery pie crust.
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Tastes Even Better The Next Day
I absolutely love this old-fashioned coconut pie—it’s the kind of recipe that feels like a treasure the moment you bake it. I first spotted it in a 1970s church cookbook (how charming is that?), and it’s been a keeper ever since.
The filling bakes up silky and custardy, with just the right amount of shredded coconut and a golden, slightly crisp top. Nestled in a flaky pastry crust, every slice feels comforting and timeless. Chill it overnight if you can—it slices beautifully and tastes even better the next day.
If you love simple, old-fashioned pies that never disappoint, this one’s for you.
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Key Ingredients and Substitutions
- Eggs: Help thicken and set the custard base. Use large eggs, and make sure they’re well beaten before adding.
- Granulated sugar: Adds sweetness and helps create that golden top. Stick with white sugar for the classic flavor.
- Butter: Provides richness and a silky texture to the filling. Use melted butter, and make sure it’s cooled slightly before mixing. Salted or unsalted both work, just adjust added salt accordingly.
- Lemon juice: Brightens the filling and balances the sweetness. Fresh lemon juice is best, but bottled will work in a pinch.
- Salt: Enhances all the other flavors. Just a small amount is enough to balance the richness.
- Vanilla extract: Adds warmth and depth. Use pure vanilla if possible.
- Flaked coconut: Brings texture and signature flavor to the pie. Use sweetened flaked coconut for best results, or unsweetened if you prefer it less sweet.
- Unbaked pie crust: A standard 9-inch pastry shell is perfect. Store-bought or homemade both work, just make sure it’s unbaked when you add the filling.
How to Make Coconut Pie
Preparation
Preheat your oven to 350˚F. Set out a 9-inch unbaked pie crust in a pie dish. Melt the butter and set it aside to cool slightly. Lightly beat the eggs in a large bowl and have all other ingredients measured and ready.
Step 1 – Make the Base Mixture
In a large bowl, beat the eggs until fully combined. Add in the granulated sugar, melted butter, lemon juice, salt, and vanilla extract. Mix until the batter is light and creamy.
Step 2 – Fold in the Coconut
Gently stir in the flaked coconut with a spatula or spoon, mixing just until evenly distributed throughout the custard base.
Step 3 – Fill the Pie Crust
Pour the coconut filling into the unbaked pie crust and spread it out evenly with a spatula to fill the shell completely.
Step 4 – Bake Until Golden
Place the pie in the preheated oven and bake for 45 minutes, or until the top is golden and the filling is mostly set. The center should have a slight jiggle when gently shaken.
Lynette’s Tip
For clean, professional-looking slices, chill the pie completely before cutting. Use a sharp knife dipped in hot water and wiped dry between each slice.
More Pie Recipes You’ll Enjoy
Coconut Pie
Ingredients
- 3 large eggs beaten
- 1 ½ Cups granulated sugar
- ½ Cup butter melted
- 4 teaspoons lemon juice
- ⅓ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ⅓ Cup flaked coconut
- 9 inch unbaked pie crust
Instructions
- Preheat your oven to 350˚F.
- While the oven heats, crack the eggs into a large mixing bowl and beat together until the yolks and whites are fully combined.
- Add the sugar, softened butter, lemon juice, a pinch of salt, and a splash of vanilla. Using a hand mixer, beat the mixture on medium speed until it turns light and creamy, which should take a minute or two.
- Once the mixture is smooth, gently stir in the flaked coconut until it’s evenly distributed. Pour the filling into an unbaked pastry shell, spreading it out so it fills the crust evenly.
- Carefully place the pie into the preheated oven and bake for about 45 minutes, or until the top is golden and the filling is mostly set. There will still be a slight wiggle to the filling.
Notes
Variations:
- Try Extracts: Sometimes I swap out half the vanilla for almond extract. It brings out the nuttiness in the coconut and gives the pie a slightly different but still familiar flavor.
- Add Toppings: Once the pie cools, a dollop of whipped cream or a handful of fresh raspberries or blueberries on top adds a nice balance to the sweetness.
Nutrition
Recipe FAQs
Sweetened flaked coconut works best here. It adds texture to the filling and enhances the custard’s sweetness without overpowering it. Unsweetened coconut can be used, but the pie will be less rich.
No, this pie is designed to bake in an unbaked 9-inch crust. It bakes evenly with the filling, giving you a perfectly golden bottom and flaky edges.
The texture. Many coconut pies either turn out too runny or too firm. This version strikes the right balance with just the right bake time for a creamy, custard-like filling that slices cleanly but stays soft and rich.
This usually comes down to baking time. If underbaked, the custard won’t set; if overbaked, it may crack or turn rubbery. Follow the 45-minute bake time closely, and always let the pie cool fully before slicing.
Here’s my go-to trick: Chill the pie completely before slicing, then dip a sharp knife in hot water and wipe it dry between each cut. It gives those perfectly clean edges every time.
