If you’re dreaming of creamy, custardy comfort with a tropical twist, you’re in for a treat with this Coconut Pie. Rich coconut and silky custard come together in a flaky crust to create a dessert that’s elegant enough for holidays but easy enough for cozy Sunday dinners. Whether you love it chilled from the fridge or at room temperature, every bite is layered with sweet, buttery coconut flavor that’s both nostalgic and a little bit indulgent.
Ingredients You’ll Need
The magic of Coconut Pie comes from a handful of simple staples, each playing a starring role in texture and flavor. Gather these essentials and get ready to transform them into pure bliss—it’s truly greater than the sum of its parts!
- Unbaked 9-inch pie crust: The foundation for your creamy coconut filling; a store-bought crust saves time, but homemade always wins hearts.
- Granulated sugar (1 cup): Adds the perfect amount of sweetness and helps the filling set to a custardy consistency.
- All-purpose flour (1/2 cup): Thickens the pie for that irresistible sliceable texture.
- Large eggs (2): The backbone of the custard; gives the pie its rich and tender structure.
- Unsalted butter, melted (1/2 cup): Adds depth and silkiness that makes each bite melt in your mouth.
- Whole milk (1 cup): Delivers a creamy base and a smooth finish to the filling.
- Sweetened shredded coconut (1 1/2 cups): The star! Gives that double punch of flavor and a delightfully chewy texture.
- Vanilla extract (1 teaspoon): Just a splash amplifies all the flavors and brings warmth to the pie.
- Salt (1/4 teaspoon): Don’t skip it—a hint of salt sharpens the sweetness and balances each bite.
How to Make Coconut Pie
Step 1: Prep Your Oven and Crust
Start by preheating your oven to 350°F. If you’re using a store-bought crust, place it in your pie dish and set it aside on a sturdy baking sheet—this makes it easier to transport to and from the oven, especially once filled. If you’re rolling out homemade dough, make sure it’s pressed firmly and evenly, with pretty edges ready for their close-up.
Step 2: Mix Sugar and Flour
Grab a large mixing bowl and whisk together the granulated sugar and flour. This not only breaks up any lumps in the flour but ensures your filling bakes up velvety smooth with every ingredient seamlessly combined.
Step 3: Combine Wet Ingredients
Add the eggs, melted butter, whole milk, vanilla extract, and salt directly to your sugar-flour mixture. Whisk everything until smooth and luxuriously pale—don’t rush! The mixture should be glossy without any streaks of egg yolk or flour.
Step 4: Fold in Shredded Coconut
Now for the best part: stir in the sweetened shredded coconut by hand. Fold until it’s evenly distributed throughout the batter, promising coconut in every gorgeous bite. The filling will have a pudding-like texture and smell like a vacation.
Step 5: Bake the Pie
Pour the filling into your waiting pie crust, spreading it evenly. Slide the whole creation into your preheated oven and bake for 45 to 50 minutes. The pie is ready when the top is a beautiful golden brown and the center is gently set (it’ll firm up more as it cools). Remove from the oven and cool completely on a wire rack, resisting the urge to cut in until it’s set.
How to Serve Coconut Pie
Garnishes
A scatter of toasted coconut on top adds a lovely golden crunch and amplifies the coconut flavor even further. For some extra flair, finish with a dollop of lightly sweetened whipped cream, a sprinkle of powdered sugar, or a handful of fresh berries to brighten your plate.
Side Dishes
Pair your Coconut Pie with a scoop of vanilla ice cream for a classic match made in dessert heaven. A mug of strong coffee or hot tea balances the sweetness perfectly, and sliced tropical fruit (like mango or pineapple) can turn one slice into a celebratory sundae.
Creative Ways to Present
Serve your pie in delicate wedges for classic appeal, or cut small squares for a sweet finger-food dessert tray. Try topping each slice with a drizzle of caramel or chocolate sauce for a playful twist, or serve mini individual pies for parties—everyone loves their own little Coconut Pie!
Make Ahead and Storage
Storing Leftovers
Coconut Pie keeps beautifully in the fridge for up to three days. Cover the pie tightly with plastic wrap or foil to keep it fresh and prevent the filling from absorbing any fridge odors. Enjoy chilled straight from the fridge or let it come to room temperature before serving.
Freezing
Yes, Coconut Pie can be frozen! Wrap individual slices or the whole (completely cooled) pie in plastic wrap and then foil. Freeze for up to two months. To thaw, simply transfer to the fridge overnight for best flavor and texture.
Reheating
If you prefer a warm slice, pop a piece in the oven at 300°F for 10 to 12 minutes, or microwave gently (15 to 20 seconds should do the trick). The pie’s custardy filling means it warms up quickly without drying out.
FAQs
Does Coconut Pie need to be refrigerated?
Yes, because it contains dairy and eggs, Coconut Pie should be stored in the refrigerator once it has cooled. Keeping it chilled not only ensures food safety, it helps keep the texture perfectly creamy.
Can I use unsweetened coconut instead of sweetened?
Absolutely, though your pie will be less sweet and the texture a bit different. If you make the swap, consider increasing the sugar slightly or adding a touch more vanilla to make up for the difference.
Can I make Coconut Pie ahead of time?
Definitely! Coconut Pie is a dream for making ahead since it needs time to cool and set. Bake it the night before your gathering and store in the fridge until you’re ready to serve; the flavors meld and improve as it rests.
What prevents the pie from being runny?
The flour and eggs work together to thicken the filling into a sliceable, custard-like texture. Be sure to bake the pie until the center just barely jiggles and cool it completely before slicing to ensure the best results.
How do I know when Coconut Pie is done?
The top will be golden brown and the center should feel set but not dry. Gently shake the pie; if it only has a slight wobble in the center, it’s perfect. The pie continues to set as it cools, so patience pays off.
Final Thoughts
I hope you fall in love with the comforting simplicity and flavor packed into every slice of this Coconut Pie. If you’re looking for a dessert that never fails to impress and always invites a second helping, give this recipe a try—it just might become your new go-to for family gatherings and cozy nights in!
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Coconut Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the creamy, coconutty goodness of this classic Coconut Pie. With a luscious custard base and a golden coconut topping, this easy-to-make dessert is a true crowd-pleaser.
Ingredients
For the Pie:
- 1 unbaked 9-inch pie crust
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup whole milk
- 1 1/2 cups sweetened shredded coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Prepare the filling: In a large mixing bowl, whisk together sugar and flour. Add eggs, melted butter, milk, vanilla extract, and salt. Whisk until smooth. Stir in shredded coconut.
- Fill the pie crust: Pour the mixture into the unbaked pie crust, spreading it evenly.
- Bake: Bake for 45–50 minutes until the top is golden brown and the center is set.
- Cool and serve: Let the pie cool on a wire rack before slicing. Serve at room temperature or chilled.
Notes
- This pie forms its own light custard base and golden coconut topping as it bakes.
- For added flavor, sprinkle toasted coconut on top after baking.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 33g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
