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A slice of toasted coconut pie on a dessert plate.
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5 from 5 votes

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! 
Prep Time10 mins
Cook Time45 mins
Cool1 hr
Total Time1 hr 55 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 488kcal


  • 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.


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. 


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