Made with toasted coconut, rich butter, and fragrant vanilla, this classic Toasted Coconut Pie recipe is incredibly flavorful and melt-in-your-mouth delicious! If you love this pie, you will also adore this Egg Pie, Chess Pie, Shoofly Pie and Buttermilk Pie!
I LOVE this pie recipe so much that it might be my favorite dessert right now. I’ve made it twice in the last week and I’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. It’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!
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 you’re at in your pie game, this recipe is sure to win.
- 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 don’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 won’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 you’re in a pinch or not in the mood to get your hands too dirty, using a store bought option is great!
- Toast the Coconut- This step is optional! If you don’t love toasted coconut, proceed with the recipe using regular flaked coconut. Stick by the oven and watch the coconut carefully as it toasts. You’ll need to mix it around a couple times to avoid burning. Let it cool completely before using!
- Mix the Filling- don’t overthink this one— just toss everything into a large bowl and whisk it up. It’s that easy.
- Fill, Bake, + Cool- pour the filling into the pie and use a spatula to evenly spread it. Bake your pie until it’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.
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.
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.
Grandbaby Cakes’ Best Coconut Recipes
Wanna get a little coco-nutty with GBC? Check out a few of our FAVORITE tropically-inspired, and coconut-filled desserts:
- Pineapple Coconut Cake
- Pina Colada Smoothie
- Easy Coconut Cake
- Pumpkin Coconut Ice Cream
- Ambrosia Salad
Toasted Coconut Pie
- 1 ½ cups 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
- 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.