Toasted Coconut Pie Recipe

Made with toasted coconut, rich butter, and fragrant vanilla, this classic Toasted Coconut Pie recipe is incredibly flavorful and melt-in-your-mouth delicious! 

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A homemade toasted coconut pie in a white pie plate.

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I LOVE this pie recipe so much that it might be my favorite dessert right now. Iโ€™ve made it twice in the last week and Iโ€™m gearing up for a third. I mean, how could you possibly resist a coconut dessert this good? 

This french coconut pie has a crackly, sugary crust with a wonderfully gooey vanilla and coconut center. Itโ€™s so delicious and only takes a few minutes to prepare but it tastes like it took a lot of work and effort. It is PERFECT.

I love serving this pie at the holiday table alongside the other heavier pies for a lighter, more refreshing option! The different textures of a light crunch topping and a rich center, plus the balance in flavors of butter, vanilla, sugar, and coconut make for a slice that transports you straight to a vacation on the French Riviera! 

A homemade toasted coconut pie in a white pie plate.

How to Make a Homemade Toasted Coconut Pie

This recipe is so simple! Coconut Pie requires less than 10 ingredients, one big bowl, and only about 10 minutes of active work. Trust me, no matter where youโ€™re at in your pie game, this recipe is sure to win. 

Ingredients to make toasted coconut pie on a white surface.

Ingredients

  • Toasted Coconut- coconut pies can sometimes be too sweet for my taste. I find that toasting the coconut adds a rich depth of flavor and a caramel undertone that sort of cuts the edge off the sugar. 
  • Eggs- as eggs cook they become creamy and custard-ey, coating the coconut and making for a smooth, decadent filling.
  • Butter- again, this pie can be quite sweet so using salted butter will help create balance and add sharpness of flavor. You can use unsalted butter if you prefer! Just add a pinch of salt instead. 
  • Lemon Juice- a touch of acidity brightens the color of the pie and brings out the fruity nature of coconut. Swap it out for distilled vinegar if you donโ€™t have a lemon on hand! 
  • Granulated Sugar- the sugar will melt and turn to liquid as it bakes, making for a thick, creamy, and sticky-sweet filling. 
  • Vanilla- most traditional French coconut pies wonโ€™t call for vanilla but I find the burst of deep flavor is a welcome addition here! 
  • Frozen Pie Shell- of course, using a homemade pie crust is going to yield the best tasting results. But, if youโ€™re in a pinch or not in the mood to get your hands too dirty, using a store bought option is great! 
Top view of a toasted coconut pie.

Instructions

  1. Toast the Coconut- This step is optional! If you donโ€™t love toasted coconut, proceed with the recipe using regular flaked coconut. Stick by the oven and watch the coconut carefully as it toasts. Youโ€™ll need to mix it around a couple times to avoid burning. Let it cool completely before using! 
Toasted shredded coconut on a baking sheet.
  1. Mix the Filling- donโ€™t overthink this oneโ€” just toss everything into a large bowl and whisk it up. Itโ€™s that easy. 
Toasted coconut in a large mixing bowl with other ingredients in small bowls.
  1. Fill, Bake, + Cool- pour the filling into the pie and use a spatula to evenly spread it. Bake your pie until itโ€™s completely set and golden brown over the top. 

TIP: If you prefer a firmer bottom crust, you can prebake the crust for 8-10 minutes before filling. Just be sure to use pie weights, heavy beans, or something similar to weigh down the center. If the edges begin to brown too quickly, use tin foil to lightly cover it. 

Serving Suggestions

Toasted Coconut Pie can be served slightly warm, room temperature, or refrigerated! No matter what, I highly recommend a heavy dollop of whipped cream on top.  Or create a lovely spread of pies with similar textures. If you love this pie, you will also adore this Egg PieChess PieShoofly Pie and Buttermilk Pie!

Leftover Storage 

Coconut Pie is best stored in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate leftovers for about a week. 

Can You Freeze Toasted Coconut Pie? 

Yes! Leftovers can be frozen in a well sealed in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature for an hour before serving.

A slice of toasted coconut pie on a dessert plate.

Grandbaby Cakesโ€™ Best Coconut Recipes

Wanna get a little coco-nutty with Grandbaby Cakes? Check out a few of our FAVORITE tropically-inspired, and coconut-filled desserts: 

A slice of toasted coconut pie on a dessert plate.

Toasted Coconut Pie

Made with toasted coconut, rich butter, and fragrant vanilla, this classic French Coconut Pie is incredibly flavorful and melt-in-your-mouth delicious!ย 
5 from 8 votes
Prep Time 10 minutes
Cook Time 45 minutes
Cool 1 hour
Total Time 1 hour 55 minutes
Course: Dessert
Servings: 8 servings

Ingredients

  • 1 ยฝ cups sweetened flaked coconut toasted or untoasted (see instructions)
  • 3 large eggs room temperature + beaten
  • 1 ยผ cups granulated sugar
  • ยฝ cup salted butter melted + completely cooled
  • 1 tablespoon lemon juice
  • 1 tablespoon pure vanilla extract
  • 1 unbaked 9-inch frozen pie shell
  • Whipped cream for serving

Instructions

  • Preheat the oven to 350 degrees. Spread the coconut into one even layer on a large baking sheet.
  • Bake for 8-12 minutes, stirring a few times so that the coconut browns evenly. Once the coconut is lightly browned, remove it from the oven and cool completely on the baking sheet.
  • In a large bowl, combine the eggs, sugar, butter, lemon juice, vanilla, and coconut. Pour this mixture into the pie shell.
  • Carefully transfer the pie into the oven and bake for 45-55 minutes, or until set and golden brown. If the edges begin to brown too quickly, lightly cover them with tin foil.
  • Allow the pie to cool before slicing. The pie can be served at room temperature, cold or slightly warm.

Notes

Toasted Coconut Pie can be served slightly warm, room temperature, or refrigerated! No matter what, I highly recommend a heavy dollop of whipped cream on top.ย 
Coconut Pie is best stored in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate leftovers for about a week.ย 

Nutrition

Calories: 488kcal | Carbohydrates: 49g | Protein: 5g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 92mg | Sodium: 220mg | Potassium: 143mg | Fiber: 3g | Sugar: 33g | Vitamin A: 444IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
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Filed Under:  Dessert and Baking, Oven, Pies

Comments

  1. I use organic unsweetened coconut. Also, I leave out the vanilla and add 3 or 4 Tablespoons of fresh squeezed lemon juice., I do not like too sweet of desserts. This is just my preference, Next time I make the recipe, I will try adding pecans, of note, I use the refrigerated Pillsbury pie shell.

  2. Sweetened or unsweetened coconut, which are we to use? Could makes huge difference since the recipe has over a cup of added sugar. I’d like to know, please. Second time asking.

    1. Thank you for the clarification. The recipe only calls for flaked, not whether it is to be sweetened or not. I love coconut, can’t wait to try it.

  3. I am 56 yrs old and my Mawmaw (grandmother) used to make this pie and omg it is so decadent and melt in your mouth, good. Itโ€™s more that good. There are no words to describe how good this pie is especially if you love coconut. You can also replace the coconut with pecans for a pecan pie thatโ€™s really good.

  4. I’m currently baking two of these pies. I used sweetened coconut instead of unsweetened. I’m concerned about the pies being too sweet. I’m thinking of cutting the slices thin and not sweetening the whipping cream.

    Any thoughts from anyone?

    1. I’ve been wondering the same, asked twice now for clarification on whether to use sweetened or unsweetened coconut and have gotten no response. After making it, did you feel you should have used unsweetened?

  5. I’m such a sucker for anything coconut and this pie with the coconut being toasted was SO tasty ….couldn’t stop sneaking bites!!

  6. I love this approach of toasting the coconut before making the pie. Toasted coconut has so much more flavor. I can already tell I’m going to love this.

5 from 8 votes (1 rating without comment)

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