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This Old-Fashioned Coconut Pie recipe is filled with sweet coconut and a rich, creamy custard, all baked inside a flaky, buttery pie crust. The filling stays soft and gooey in the center while the coconut turns beautifully golden on top, creating an easy homemade pie that’s perfect for holidays or any special occasion.
Coconut lovers, don’t miss my Coconut Cake and Coconut Cream Pie either!
Why you’ll love this coconut custard pie recipe!
If you’ve never had an old-fashioned coconut pie, you’re in for a treat! It has a creamy, custard-like filling with plenty of sweet coconut flavor, and you only need a handful of simple ingredients to make it.
My family requests this coconut pie for Christmas, but it’s just as perfect for Thanksgiving, Easter, or whenever you’re craving a classic homemade dessert!
- Easy to Make: There’s no complicated custard to cook on the stovetop. Simply mix the filling, pour it into the crust, and bake.
- Rich Coconut Flavor: Sweetened shredded coconut gives you coconut flavor in every bite.
- Creamy Filling: Milk, eggs, and butter create a soft, custardy center that sets as the pie cools.
- Perfect for Holidays: This is an easy addition to your Thanksgiving, Christmas, or Easter dessert table.
- Homemade or Store-Bought Crust: Make Homemade Pie Crust from scratch or save time with a refrigerated or frozen crust.
Table of Contents
What Makes It “Old-Fashioned” (Custard vs. Cream)
An old-fashioned coconut pie is a baked custard pie — eggs and milk set up in the oven into a soft, sliceable custard. That’s different from a coconut cream pie, which has a stovetop pudding-style filling and a mound of whipped cream and isn’t baked. If you want the simple, golden, baked classic, this is the one.
Ingredient Notes
See recipe card below this post for ingredient quantities and full step-by-step instructions.
- Pie crust: Use a 9-inch homemade, refrigerated, or frozen pie crust. Any option works well!
- Sweetened shredded coconut: Sweetened coconut adds both flavor and sweetness while helping create the beautiful golden top.
- Whole milk: Whole milk makes the filling rich and creamy. Heavy cream can be substituted for an even richer pie.
- Sugar: Sweetens the custard filling and balances the coconut flavor.
- All-purpose flour: Helps thicken and give structure to the filling as it bakes.
- Unsalted butter: Melt the butter before adding it to the filling. Salted butter can also be used, but you may want to reduce the added salt.
- Eggs: Give the coconut filling its rich, custard-like consistency and help it set.
- Vanilla extract: Adds warmth and enhances the sweetness of the coconut.
- Almond extract: This is optional, but I love the subtle nutty flavor it adds to the filling.
- Salt: A small amount balances the sweetness and brings out the other flavors.
Variations
- You can add coconut extract instead of almond extract if you want a super intense, yummy coconut flavor.
- I like to use whole eggs for my cream pies, but you can also use 6 egg yolks in place of the three whole eggs if you want an even richer filling.
- Use heavy cream instead of whole milk for an extra-rich filling.
- Drizzle chocolate sauce over each slice before serving. Chocolate and coconut are always delicious together!
How to Make Coconut Pie
- Combine the dry ingredients: Add the sweetened shredded coconut, sugar, flour, and salt to a large mixing bowl. Stir until everything is evenly combined and the coconut is well coated.
- Mix the wet ingredients: In a separate bowl, whisk the whole milk, melted butter, eggs, vanilla extract, and almond extract until smooth. Make sure the melted butter has cooled slightly before adding it so it doesn’t cook the eggs.
- Make the filling: Slowly pour the wet ingredients into the coconut mixture, whisking until everything is evenly incorporated. Pour the coconut filling into the unbaked pie crust. Gently spread the coconut across the top so it’s evenly distributed.
- Bake: Bake at 350ºF for about 35 minutes, or until the top is golden brown and the center no longer looks wet. The filling should be set around the edges with a slight softness in the center.Let the coconut pie cool at room temperature for 1 to 2 hours before slicing.
Kasey’s Tips
- Don’t skip the cooling time: The filling continues to set after you take the pie out of the oven. Cutting it too soon can result in a runny slice.
- Watch the crust: If the edges of your crust are browning too quickly, loosely cover them with foil or a pie crust shield while the filling finishes baking.
- Use room-temperature eggs: They blend more easily into the filling for a smoother custard.
- Cool the melted butter slightly: Adding piping-hot butter directly to the eggs can cause them to begin cooking.
- Check the center before removing the pie: The middle shouldn’t look wet or liquid. If it does, give the pie a little more time in the oven.
How to Store
To Store: Once the pie has cooled completely, loosely cover it with plastic wrap or transfer individual slices to an airtight container. Refrigerate for up to 3 to 4 days.
Because the filling is made with milk and eggs, coconut pie should not be stored at room temperature for extended periods.
Frequently Asked Questions
If your coconut pie looks a little runny, it probably was not baked long enough. This pie really needs time to bake and set in the oven. To make sure the pie is fully baked, insert a knife into the center of the pie. It should come out clean or with just a few crumbs. If the knife looks wet and gooey, the pie needs to bake longer.
This really is the best coconut pie recipe, because the crust doesn’t get soggy! However, if you want to take extra precautions, you can par-bake the crust using pie weights before adding the filling.
I would not recommend freezing this coconut pie. The filling does not thaw very well, and the texture of the pie will be runny and a little chunky. Grandma’s old-fashioned coconut pies are meant to be eaten fresh!
The top should be golden brown and the filling should look set around the edges and no longer wet in the center. Remember that it will continue to firm up as it cools.
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Old Fashioned Coconut Pie
Equipment
- Mixing bowls
- Measuring cups
- measuring spoons
- Pie dish
- whisk
Ingredients
- 1 1/2 cups sweetened shredded coconut
- 3/4 cup granulated sugar
- 1/2 cup all purpose flour
- 1/4 teaspoon salt
- 2 cups whole milk
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 9 Inch Pie crust, unbaked
- whipped cream or vanilla ice cream for serving (optional)
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, combine the sweetened shredded coconut, granulated sugar, all-purpose flour, and a pinch of salt.1 1/2 cups sweetened shredded coconut, 3/4 cup granulated sugar, 1/2 cup all purpose flour, 1/4 teaspoon salt
- In a separate bowl, whisk together the whole milk, melted butter, eggs, vanilla extract, and almond extract (if using).2 cups whole milk, 1/4 cup unsalted butter, melted, 3 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract (optional)
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
- Pour the mixture into the unbaked 9-inch pie crust, spreading it out evenly.1 9 Inch Pie crust, unbaked
- Place the pie in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the filling is set. You can check for doneness by inserting a knife into the center; it should come out clean when the pie is ready.
- Remove the pie from the oven and let it cool on a wire rack for 1-2 hours before serving.
- Slice and serve the Old-Fashioned Coconut Pie as-is or with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.whipped cream or vanilla ice cream for serving (optional)
Notes
- Don’t skip the cooling time: The filling continues to set after you take the pie out of the oven. Cutting it too soon can result in a runny slice.
- Watch the crust: If the edges of your crust are browning too quickly, loosely cover them with foil or a pie crust shield while the filling finishes baking.
- Use room-temperature eggs: They blend more easily into the filling for a smoother custard.
- Cool the melted butter slightly: Adding piping-hot butter directly to the eggs can cause them to begin cooking.
- Check the center before removing the pie: The middle shouldn’t look wet or liquid. If it does, give the pie a little more time in the oven.
Ses İnceltme Ameliyatı
This coconut pie looks amazing! The crispy crust with that gooey coconut center is perfection. If you’re curious about turning the recipe image into editable text, check out Convertir Imagen a Texto—super accurate and quick! 🥥🥧
That moment you mentioned about family demanding the pie and you happily obliging is what makes this recipe feel personal rather than just instructional. It reminds me of checking the Cub Foods weekly ad for coconut around the holidays—those little traditions that anchor a season.
The pie takes longer to bake at 350, it takes a good 50-60 minutes, not 35-40 minutes
Informative and inspiring in equal measure! The author’s fresh ideas spark new thoughts, perfect for further exploration of the subject.Image to Video
Thank you for sharing. Your sharing is of great help to me.
Delicious, second year making and it was a hit with all my guest, thank you Susie
I definitely do Not recommend adding the Almond extract!!.. took away from the good taste.
I made this coconut pie and it is really very delish!! The egg custard and coconut pair together well. I used coconut milk and frozen coconut because that is what I had on hand. I also added a dash of fresh nutmeg. It seemed to go with it. It made me think of eggnog at Christmas.
Thank you, Susie! We’re so glad you enjoyed it. 😊