When folks want coconut pie, I’m pretty certain this is the one they mean. I tested it with toasted coconut so it would really shine and give a little crunch, plus I tossed in butter and eggs to build a creamy custard. A little vanilla and lemon added also upped the flavor. It’s got a great texture and only takes a few minutes to prep.
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My Recipe Tips
- Toast the Coconut: I find that toasting the coconut adds some depth of flavor and it also cuts the edge off the sugar.
- Prebake: 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.
How to Make Coconut Pie
Step 1: Optional: 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.
Step 2: Once the coconut is lightly browned, remove it from the oven and cool completely on the baking sheet.
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Step 3: In a large bowl, combine the eggs, sugar, butter, lemon juice, vanilla, and coconut.
Step 4: Pour this mixture into the pie shell.
Step 5: 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.
Coconut Pie Recipe
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Ingredients
- 1 ½ cups sweetened flaked coconut toasted or untoasted (see instructions)
- 3 large eggs room temperature + beaten
- 1 ¼ cups granulated sugar
- ½ 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
Nutrition
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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.
Love the idea of adding lemon juice!
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.
You should use sweetened.
Sweetened or unsweetened coconut? I read everywhere but couldn’t find that clarification.
Hi Amy, it should be sweetened per the recipe card.
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.
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. It’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 that’s really good.
So glad you liked the pie!
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?
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?
Grab sweetened for this recipe.
This sounds amazing! I love toasted coconut so I can’t wait to make this recipe.
I’m such a sucker for anything coconut and this pie with the coconut being toasted was SO tasty ….couldn’t stop sneaking bites!!
Coconut is one of my favorite flavors! This looks fantastic. Can’t wait to try it!
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.
This toasted coconut pie looks amazingly delicious. I love coconut desserts. Thanks for sharing.