Old Fashioned Coconut Pie

5 from 6 votes

This old-fashioned coconut pie is a simple, creamy coconut custard pie — eggs, milk, and sweet shredded coconut baked into a golden, custardy classic.

Prep Time15

Cook Time35

Cooling Time1

Total Time1 50

Course: Dessert

Cuisine: American

Keyword: coconut custard pie, old fashioned coconut pie

Servings: servings

Calories: 416kcal

Author: Kasey Schwartz

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.

Nutrition