There's something special about a pie that's both decadent and simple to whip up. This Easy Coconut Pie has a luscious, custard-like filling that's packed with the tropical sweetness of coconut, nestled in a golden crust. It’s the perfect dessert for any occasion, and it always earns rave reviews.

I first came across this recipe on a lazy Sunday afternoon when I wanted a quick dessert that didn’t require a ton of effort or ingredients. It quickly became a staple, loved by everyone from picky eaters to coconut enthusiasts. Best of all, it’s a breeze to make, even for beginners.
Why You'll Love This Easy Coconut Pie
Get ready to add a new favorite to your dessert repertoire. This Easy Coconut Pie is a delightful blend of rich, custardy goodness and the nutty sweetness of shredded coconut.
First and foremost, it lives up to its name: easy. No complicated techniques or fancy equipment required. You can have this pie prepped and in the oven in just 10 minutes, making it a fantastic option for last-minute gatherings or spontaneous baking sessions.
The texture is another reason this pie stands out. The filling becomes creamy and luscious as it bakes, while the coconut rises to form a delicate, crisp layer on top. It's like magic in the oven, and it delivers that perfect contrast of smooth and crunchy in every bite.
Not to mention, this pie is incredibly versatile. Serve it warm for a comforting treat or chilled on a hot summer day. It’s also a crowd-pleaser that appeals to both young and old, so you’ll never have to worry about leftovers.
Ready to dive in? Let’s talk about the simple ingredients that make this pie shine.
Ingredients Notes

The beauty of this Easy Coconut Pie is in its short list of pantry staples. Here’s a closer look at what you’ll need to create this tropical masterpiece.
- Shredded Coconut: This is the star of the show. I recommend using sweetened shredded coconut for a rich flavor that balances the custard filling. If you prefer a less sweet pie, unsweetened coconut works too, but you may need to adjust the sugar to taste.
- Eggs: Eggs are crucial for that custardy texture. They bind everything together and give the pie its signature creamy consistency. Make sure your eggs are at room temperature for the best results.
- Milk: Whole milk works beautifully in this recipe, lending a velvety texture to the filling. For an even richer pie, you can substitute with half-and-half or coconut milk for an extra boost of tropical flavor.
- Butter: A little melted butter goes a long way, adding richness and depth to the pie. Be sure to let it cool slightly before mixing it with the eggs to avoid scrambling.
- Flour: Just a bit of all-purpose flour helps to thicken the filling as it bakes. It ensures that the custard sets up perfectly, even without a crust to contain it.
Special equipment? You won’t need much. A standard pie dish and a mixing bowl will do the trick, making this recipe perfect for any skill level.
How To Make This Easy Coconut Pie

Creating this pie is as straightforward as it gets. Here's a step-by-step guide to ensure your dessert comes out perfect every time.
First, preheat your oven to 350°F (175°C) and grease your pie dish lightly with nonstick spray or a bit of butter. This will ensure the pie doesn’t stick when you’re ready to serve it.
In a large mixing bowl, whisk together the eggs and sugar until the mixture is smooth and pale. This step is essential for ensuring the sugar dissolves and integrates evenly into the filling. Once combined, add in the melted butter, milk, and vanilla extract, whisking until everything is fully incorporated.
Next, gently stir in the flour and shredded coconut. Make sure the flour is evenly distributed and that the coconut is well mixed into the custard. Pour the mixture into your prepared pie dish, spreading it out evenly with a spatula.
Place the pie in the oven and bake for 45-50 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the middle should come out clean. Let the pie cool on a wire rack for at least 20 minutes before serving. The filling will continue to firm up as it cools.
Total time? From start to finish, you’re looking at just over an hour, including prep and baking time. The hardest part is waiting for it to cool!
Storage Options
This Easy Coconut Pie is fantastic fresh out of the oven, but it also stores well for later enjoyment. Here’s how to keep it tasting delicious.
- Refrigerator: If you have leftovers (or want to make the pie in advance), cover the dish tightly with plastic wrap or aluminum foil and store in the fridge. It’ll keep for up to 3-4 days. The flavors actually deepen as it sits, making it even more irresistible.
- Freezer: For longer storage, wrap individual slices in plastic wrap, then place them in a zip-top freezer bag. The pie will last up to 2 months frozen. When you're ready to enjoy, let the slices thaw in the refrigerator overnight.
When reheating, you can either warm slices in the microwave for 20-30 seconds for a warm, gooey treat or enjoy them cold straight from the fridge. Both options are delicious!
Variations and Substitutions
This recipe is perfect as is, but if you’re feeling adventurous, here are some fun twists to try:
- Chocolate Coconut Pie: Add a handful of mini chocolate chips to the custard before baking. The chocolate melts into the filling, creating a rich, decadent dessert.
- Pineapple Coconut Pie: Fold in ½ cup of crushed pineapple for a tropical twist. Make sure to drain the pineapple well to avoid a runny filling.
- Nutty Coconut Pie: Sprinkle chopped pecans or almonds over the top of the pie before baking for a delightful crunch and nutty flavor.
- Coconut Cream Pie: For an even creamier version, use coconut cream in place of regular milk. This will give the pie an extra luxurious texture and a more intense coconut flavor.
Feel free to get creative and make this recipe your own. No matter which variation you choose, you’re sure to end up with a crowd-pleasing dessert that will earn you plenty of compliments!
Enjoy your Easy Coconut Pie – it’s a slice of paradise on a plate.
PrintEasy Coconut Pie Recipe
This Easy Coconut Pie Recipe is a rich, creamy dessert with a perfect balance of sweetness and coconut flavor. Made with simple ingredients, this pie is ideal for coconut lovers looking for a hassle-free yet impressive treat. Whip it up for gatherings or a family dessert and watch it become an instant favorite!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup sweetened shredded coconut
- ½ cup all-purpose flour
- 1 ½ cups granulated sugar
- 4 large eggs
- ½ cup melted unsalted butter
- 2 cups whole milk
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish.
- In a large mixing bowl, combine the shredded coconut, flour, and sugar. Mix well.
- Add eggs, melted butter, milk, vanilla extract, and salt to the dry ingredients. Stir until fully combined.
- Pour the mixture into the prepared pie dish.
- Bake for 50-60 minutes, or until the pie is golden brown and set in the middle.
- Let it cool for at least 30 minutes before serving. Enjoy!
Notes
- You can use unsweetened coconut if you prefer a less sweet pie.
- This pie can be served warm or chilled.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 38g
- Sodium: 160mg
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