Best Coconut Pie
Introduction
There’s a warm, sweet perfume that floats through the kitchen when a coconut pie comes out of the oven — a rich, toasty coconut aroma mingling with caramelized sugar and butter. The first forkful is a contrast of silk and chew: a creamy, slightly custardy filling flecked with tender coconut, set against the crisp edge of a flaky crust. Every bite sparks a little nostalgia — summer barbecues, a grandmother’s Sunday dessert, or quiet, indulgent breakfasts with strong coffee.
This Best Coconut Pie is the kind of recipe that turns simple moments into celebrations: cozy weekend breakfasts, potlucks, holiday dessert tables, or an after-dinner treat when you want something comforting but special. If you’re planning a spread of bites and need inspiration for savory starters to pair with this sweet centerpiece, see this curated list of appetizers for party planning: 35 Best Appetizer Recipes Ever (volume 2).
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour (plus cooling)
- Servings: 8 slices (one 9-inch pie)
- Difficulty Level: Easy–Moderate (simple assembly; bake-and-wait patience required)
Nutrition Highlights
Estimated nutrition per serving (1/8 of pie). Values are approximate and rounded; calculated using ingredient composition from USDA FoodData Central and general nutrition guidance from health authorities such as the Mayo Clinic. If you need precise values for medical reasons, weigh ingredients and consult a registered dietitian.
- Calories: ~440 kcal
- Total Fat: ~27 g
- Saturated Fat: ~15 g
- Carbohydrates: ~44 g
- Sugar (added): ~22 g
- Dietary Fiber: ~1 g
- Protein: ~6 g
- Sodium: ~200–300 mg (varies by crust and added salt)
Notes:
- These numbers assume a standard store-bought 9-inch pie crust and sweetened flaked coconut. Using low-fat milk, unsweetened coconut, or a lighter crust will reduce calories and saturated fat.
- Sources: USDA FoodData Central (ingredient nutrient profiles) and Mayo Clinic guidance on portioning and saturated fat (used for context).
Why You’ll Love It
This coconut pie is an exercise in comforting contrasts. The filling is luscious and slightly custardy from the cream and eggs, while the flaked coconut adds chew and depth. It’s perfect for:
- Bringing people together: The flavor is broadly appealing and nostalgic, making it a celebration staple.
- Seasonal moments: Bright enough for summer gatherings, cozy enough for holiday dessert spreads.
- Simple entertaining: Easily scaled and straightforward to assemble, so you can focus on guests rather than complicated steps.
Preparation Guide
Ingredients
- 1 pie crust (store-bought or homemade), for a 9-inch pie
- 1 cup sweetened flaked coconut
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter
Optional ingredients and substitutions:
- Use unsweetened shredded coconut + 2–3 tablespoons extra sugar if you prefer to control sweetness.
- For a lighter version: substitute evaporated skim milk or 2% milk for up to half the heavy cream (texture will be slightly less rich).
- Gluten-free option: use a gluten-free pie crust.
- Dairy-free/vegan alternative: use coconut milk (full-fat) and a vegan egg replacer such as silken tofu or a commercial egg substitute; use a vegan crust and vegan butter.
Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine heavy cream, whole milk, sugar, cornstarch, eggs, vanilla extract, and salt. Whisk the mixture until smooth.
- Stir in the flaked coconut until evenly distributed.
- Pour the filling into the prepared pie crust.
- Bake for 45–50 minutes, or until the filling is set and the top is lightly golden.
- Let the pie cool at room temperature before serving. Optionally, top with whipped cream and additional coconut flakes.
Practical tips:
- Avoid overmixing the custard once the eggs are added — whisk until smooth but don’t incorporate excess air.
- To check doneness, gently shake the pie: the center should jiggle slightly but not be liquid. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
- If the crust edges brown too quickly, tent them with aluminum foil halfway through baking.
- Allow the pie to cool fully (1–2 hours) so the filling sets properly; chilling for a couple of hours will make slicing cleaner.
Best Pairings
- Classic: Serve each slice with a dollop of lightly sweetened whipped cream and a sprinkle of toasted coconut for contrast.
- Coffee & Tea: Bright, medium-roast coffee or a floral black tea (like Darjeeling) cuts the sweetness and complements the coconut aroma.
- À la mode: A small scoop of vanilla or coconut ice cream elevates the dessert for warm-weather nights.
- Savory balancing: If serving at a buffet, present the pie after a selection of tangy or herb-forward appetizers — for more inspiration, pair the dessert with items from this appetizer roundup: 35 Best Appetizer Recipes Ever.
Storage Instructions
- Room temperature: Not recommended beyond serving day. If left out, keep covered and consume within the first day to avoid spoilage (dairy-based custards are perishable).
- Refrigeration: Store covered in the fridge for up to 3–4 days. Wrap loosely with plastic wrap or keep in an airtight container. Bring to room temperature for 15–30 minutes before serving if desired.
- Freezer: The pie can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator, then allow to come to near-room temperature before serving to restore texture.
Chef’s Advice
- Coconut toast: Toast the coconut lightly (dry skillet over medium heat for 3–5 minutes, stirring constantly) before folding it into the filling to deepen the flavor and prevent it from becoming overly soft.
- Texture control: If you like more chew, fold in half the coconut before baking and reserve the rest to sprinkle on top after baking.
- Custard stability: Dissolving the cornstarch in a small amount of cold milk before whisking it into the mix prevents lumps and gives a silky finish.
- Crust perfection: Blind-baking the crust for 8–10 minutes can prevent sogginess if you prefer a very crisp base.
Creative Twists
- Tropical Mango Coconut Pie: Blend 1/2 cup ripe mango puree into the filling for a fruity lift; garnish with thin mango slices.
- Chocolate-Coconut: Swirl 1/4 cup melted dark chocolate into the custard before pouring, or add a 1/4-inch layer of chocolate ganache over the baked and cooled pie.
- Vegan/Lower-Sugar Version: Use full-fat canned coconut milk, 3/4 cup silken tofu (blended), 1/4 cup cornstarch, and 1/3–1/2 cup sugar substitute suitable for baking; use unsweetened shredded coconut and a vegan crust.
Recipe Q&A
Q: Can I use unsweetened coconut instead of sweetened?
A: Yes — but reduce or adjust the granulated sugar to taste. Unsweetened coconut will yield a less sweet, more naturally coconut-forward pie.
Q: Why did my filling crack or get grainy?
A: Overbaking or baking at too high a temperature can cause the filling to curdle or crack. Bake until just set; it should still have a slight wobble.
Q: Can I make this ahead?
A: Yes — the pie stores well in the refrigerator for 3–4 days. For best texture, add toasted coconut and whipped cream just before serving.
Q: How can I reduce saturated fat?
A: Substitute part of the heavy cream with evaporated skim milk or lower-fat milk; swap full butter for a smaller amount of light buttery spread. Flavor will be slightly less rich.
Q: What to do with leftovers?
A: Use leftover slices chilled, or get creative: warm a slice briefly and serve with a scoop of ice cream, or crumble leftover slices over yogurt for a coconut parfait.
Conclusion
This Best Coconut Pie recipe is a reliable, crowd-pleasing dessert that balances creamy custard with chewy coconut and a flaky crust — simple enough for weeknight baking, special enough for holidays. If you’d like to explore a similar coconut-focused take from another great home-baker, check this variation: Homemade Coconut Cream Pie – Sally’s Baking. For a quicker, very approachable coconut pie option with minimal prep, consider this fast recipe: Easy Coconut Pie (only 5 minutes of prep!) – Belly Full.
Give this pie a try, share a photo of your slice, and tell us how you served it — community feedback is what makes recipes grow richer.
Print
Best Coconut Pie
- Total Time: 65 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A comforting coconut pie with a creamy custard filling and a flaky crust, perfect for any occasion.
Ingredients
- 1 pie crust (store-bought or homemade), for a 9-inch pie
- 1 cup sweetened flaked coconut
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine heavy cream, whole milk, sugar, cornstarch, eggs, vanilla extract, and salt. Whisk until smooth.
- Stir in the flaked coconut until evenly distributed.
- Pour the filling into the prepared pie crust.
- Bake for 45–50 minutes, or until the filling is set and the top is lightly golden.
- Let the pie cool at room temperature before serving. Optionally, top with whipped cream and additional coconut flakes.
Notes
This pie stores well in the refrigerator for 3–4 days. For best texture, add toasted coconut and whipped cream just before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 22g
- Sodium: 250mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
