Coconut Pie Recipe
If you’re on the hunt for a dessert that’s equal parts nostalgic and utterly irresistible, look no further than Coconut Pie. This classic treat wraps up everything we love about home baking: a buttery crust, a creamy, custard-like filling, and the sweet, tropical flavor of coconut in every bite. Whether you serve it for a special occasion or just because, this pie always brings a little sunshine to the table and leaves everyone reaching for a second slice.
Ingredients You’ll Need
The beauty of Coconut Pie is in its simplicity: each ingredient plays a starring role, ensuring every bite is rich, fragrant, and perfectly balanced. Gather these essentials and get ready to create something truly special.
- Unbaked 9-inch pie crust: The buttery, flaky foundation that holds the creamy filling together—store-bought works, but homemade is always a treat.
- Granulated sugar (1 cup): Provides the perfect level of sweetness while helping the filling set up beautifully.
- All-purpose flour (1/2 cup): Adds structure and a slight thickness to the custard, resulting in a sliceable pie.
- Large eggs (2): These are crucial for binding and giving the filling its lovely, silky texture.
- Unsalted butter, melted (1/2 cup): Delivers richness and a subtle buttery flavor throughout the pie.
- Vanilla extract (1 teaspoon): Enhances the pie’s aroma and complements the coconut’s natural sweetness.
- Sweetened shredded coconut (1 cup): The star ingredient—gives the pie wonderful chew and lots of coconut flavor.
- Whole milk (1 cup): Ensures the filling is creamy and luscious; full fat is best for that classic custard feel.
- Salt (1/4 teaspoon): Just enough to balance the sweetness and brighten all the flavors.
How to Make Coconut Pie
Step 1: Preheat and Prepare
Set your oven to 350°F so it’s piping hot and ready when your pie goes in. While the oven warms up, place your unbaked pie crust in a 9-inch pie plate, crimping the edges for that homemade touch. This simple step gives you a head start on a crisp, golden crust.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt. This ensures your filling is evenly sweet and smooth, with no pesky lumps of flour hiding in the mix.
Step 3: Add the Wet Ingredients
Crack in the eggs, pour in the melted butter, milk, and vanilla extract, then whisk it all together until the mixture is silky and fully combined. The eggs and butter create a custardy richness that’s the heart and soul of Coconut Pie.
Step 4: Stir in the Coconut
Fold in that generous cup of sweetened shredded coconut. If you want extra flavor and a bit of crunch, you can toast the coconut first—just a few minutes in a dry skillet until golden does the trick! This step ensures every slice is brimming with coconut goodness.
Step 5: Assemble and Bake
Pour the luscious filling into your prepared pie crust, smoothing the top with a spatula. Slide the pie into your preheated oven and bake for 45–50 minutes, or until the top is golden and the center is set (a slight jiggle in the middle is perfect). Let the Coconut Pie cool at room temperature so the filling firms up and slices cleanly.
How to Serve Coconut Pie
Coconut Pie Garnishes
A simple dollop of whipped cream on each slice is a classic choice, but you can also sprinkle a little toasted coconut or even a dusting of powdered sugar for extra flair. If you’re feeling adventurous, a drizzle of caramel sauce takes this pie over the top.
Side Dishes
Coconut Pie shines brightest when paired with fresh fruit—think juicy pineapple chunks or a medley of berries. For a Southern-inspired touch, serve it alongside a scoop of vanilla bean ice cream or a refreshing fruit salad.
Creative Ways to Present
For a special occasion, cut the Coconut Pie into petite squares and serve as part of a dessert platter. Or, try baking the filling in mini tart shells for irresistible individual servings—these make a stunning addition to any brunch or afternoon tea.
Make Ahead and Storage
Storing Leftovers
Once your Coconut Pie has cooled completely, cover it tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh and delicious for up to four days—perfect for sneaking a slice whenever you need a sweet treat.
Freezing
Yes, you can freeze Coconut Pie! Wrap the cooled pie (or individual slices) in plastic wrap, then a layer of foil, and freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge for best texture and flavor.
Reheating
To gently reheat a slice, place it in a 300°F oven for about 10 minutes, or until just warmed through. Avoid microwaving if possible, as it can soften the crust and change the custard’s texture.
FAQs
Can I use coconut milk instead of regular milk?
Absolutely! Replacing whole milk with coconut milk will intensify the coconut flavor and make the pie even more fragrant. Just be sure to use full-fat coconut milk for the creamiest results.
Should I toast the coconut before adding it?
Toasting the coconut is optional, but it adds a lovely nutty flavor and a golden color to the pie. If you have a few extra minutes, it’s well worth the effort!
Can I make Coconut Pie ahead of time?
Yes, Coconut Pie is a fantastic make-ahead dessert. Bake it the day before, let it cool completely, and refrigerate overnight. The flavors meld and the filling firms up for perfect slices the next day.
Why does my pie filling look jiggly when I take it out of the oven?
A slight jiggle in the center is totally normal and actually ideal for custard pies like this. The filling will continue to set as it cools, resulting in a velvety, creamy texture.
Can I use a store-bought pie crust?
Definitely! A store-bought crust is a time-saver and works beautifully. If you have a favorite homemade crust recipe, though, feel free to use it for an extra-special touch.
Final Thoughts
Whether you’re an old pro or making your first Coconut Pie, this recipe is sure to become a beloved favorite. With its golden crust, creamy filling, and heaps of coconut flavor, it’s a dessert that gathers everyone around the table. Give it a try—you’ll be amazed at just how easy (and delicious) homemade Coconut Pie can be!
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Coconut Pie Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This classic Coconut Pie combines a rich, custardy filling with a tender, flaky crust, bursting with the sweet tropical flavor of shredded coconut. Perfect for dessert lovers looking for an old-fashioned Southern treat that’s easy to prepare and always delicious.
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup whole milk
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s at the perfect temperature once your pie filling is ready.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt until evenly combined. This base helps thicken the filling and balance sweetness.
- Add Wet Ingredients: Crack in the eggs, pour in the melted butter, whole milk, and vanilla extract. Whisk vigorously until the mixture is smooth and homogeneous, creating a custard-like batter.
- Incorporate Coconut: Gently fold in the sweetened shredded coconut, distributing it evenly throughout the filling for that signature tropical texture and flavor.
- Prepare the Pie Crust: Place the unbaked 9-inch pie crust in a pie dish and pour the coconut filling into it. Smooth the top with a spatula to ensure even cooking.
- Bake: Bake the pie in the preheated oven for 45 to 50 minutes. The pie is done when the top is golden brown and the center is set but still slightly jiggly.
- Cool: Allow the pie to cool completely at room temperature. This cooling step is essential for the custard to fully set and makes slicing cleaner.
- Serve: Slice and serve plain or with a dollop of whipped cream for extra indulgence.
Notes
- For a nuttier flavor and crunch, toast the shredded coconut lightly in a dry skillet before adding it to the filling.
- Substitute whole milk with coconut milk to enhance the coconut flavor and add extra creaminess.
- This pie tastes best once it is fully cooled and set, so allow enough time before serving.
- Use fresh or frozen unbaked pie crusts—homemade or store-bought—to save time.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 21 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
