A coconut pie recipe unlike any you've had before. The filling is sweet and delicious, made with just a few simple ingredients and is topped with crispy coconut.
This coconut pie recipe is not your Mama's coconut cream pie or coconut custard pie. The filling is reminiscent of pecan pie so if you love coconut and you love pecan pie, you can be sure this will be your cup of tea.
It stirs up in just minutes and is delicious warm, at room temperature or cold.
Coconut lovers take note: These little two bite coconut tarts are the perfect addition to a tray of mini desserts!
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Coconut pie made with just a few simple ingredients
Other than what you see below this pie just has a bit of salt, vanilla, a little flour and of course a pie crust.
I don't know about you, but I've usually got a pie crust in my freezer and a bag of coconut in the pantry. The only thing I might have to pick up for making this coconut pie is corn syrup, and around the holidays that's typically in my stash too.
Just saying...you can put this sweet treat together in minutes with plain old ingredients you keep around the house.
Using what you have is a recurring theme in southern cooking. Learn more in this article.
The best toppings for this coconut pie recipe:
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Honestly, it's scrumptious without anything else on top. The coconut rises to the top of the filling and makes its own crispy top. But, if you want even more deliciousness you could make our Ice Cream with Brown Butter & Pecan Brittle. It makes the perfect amount in the little Cuisinart Ice Cream Maker (a favorite around here), and that would be one decadent dessert!
We do like our coconut pie with just a simple dollop of whipped cream. That smooth creaminess pairs perfectly with the crispy top.
The crust.
If you've been around Biscuits and Burlap long you know that Sara and I both are in it for the pie filling. If you love making your own pie crusts we respect that, but we're more likely to use a frozen pie crust or one of those you find in the dairy section of your store.
The exception to that is our Peanut Butter Pie because it's made in an Oreo Crust. It's simple to do and oh so good!
And, please make note: This recipe is for a traditional pie pan, not deep dish. If you want to make a larger pie in a deep dish the ingredients would need to be increased accordingly. We have not tested it that way.
A few items you may need for making & serving this Coconut Pie Recipe:
- Simple 9" pie plate
- Speckled look 9" pie plate
- Decorative pie server
- Cuisinart Ice Cream Maker for making Ice Cream with Brown Butter & Pecan Brittle
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This recipe made the list for Backyard BBQ Menu Ideas. For lots of others plus tips, tricks and planning help be sure to check it out.
For a fun and quick look at this recipe check out the Google Web Story.
📖 Recipe
Coconut Pie with Crispy Top
Ingredients
Instructions
- Stir all ingredients except butter and coconut together until well blended.
- Add coconut and butter and blend well.
- Pour into unbaked pie shell and bake at 350 degrees for 50-60 minutes or until center is set.
Notes
More recipes you'll want to try:
Kelly Anthony says
I'm loving this twist on coconut pie. I especially like the toasty coconut on top with the creamy center.
Pam says
Thanks, Kelly. It's pretty tasty 🙂
Emily says
This coconut pie is delicious and perfect for the holiday season coming up!
Pam says
Thank you, Emily. Glad you like it!
Bintu | Recipes From A Pantry says
This sounds like a dessert my whole family would enjoy! Big coconut fans and this looks delicious.
Pam says
We love coconut too, and it really is simply delicious!
Jenn says
All of my favorite things are in this pie - I can't wait to try it. Holidays or not, it's on my baking list!
Pam says
Agree with you Jenn. There are lots of recipes that most people reserve for the holidays, but we enjoy them all year.
Anita says
I love how easy it is to put this lovely coconut pie together. And since we all love coconut more than nuts like pecans, this is going to be on our Thanksgiving menu. 🙂
Pam says
Fantastic! We're so happy to hear that Anita.
Sherrie says
This pie looks delicious and is going on our Christmas menu Thank you for sharing.
Pam says
So happy to hear that Sherrie. We hope your family loves it like ours does.
Cristina Alvarez says
Hello, what type of coconut should I use?
Pam says
Just the typical flaked coconut like you would find in a bag at the grocery store. https://delivery.publix.com/landing?product_id=38918®ion_id=739210716&utm_medium=sem_shopping&utm_source=instacart_google&utm_campaign=ad_demand_shopping_pbi_publix_rp&utm_content=accountid-8847647239_campaignid-10371352302_adgroupid-102298299599_device-c
Deborah says
Haven’t made this yet but was reminiscing about a coconut pie that my mom used to make. I’ve always described the filling being like pecan pie texture. Looks like this might be the same recipe. Looking forward to some childhood sweet treat memories.
Pam says
Could be Deborah. I actually "made up" that recipe years ago because my husband is such a nut for coconut and I had all of the ingredients on hand.
Carolyn Todd says
This pie is so delicious. You can hardly eat just one slice 😊. Do you have to refrigerate if you have leftover?
Pam says
Thanks again, Carolyn. I feel comfortable leaving it on the counter, well covered for 1-2 days. After that I would refrigerate, but it never lasts that long for us!
Carolyn Todd says
So easy I love it yummy 😋
Pam says
Thanks Carolyn!