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Coconut Pie Recipe

Coconut Pie Recipe

Watching my mother cook from scratch, I hardly knew that anything was available "pre-made" until I'd left home. One of Mom's best desserts is her creamy old-fashioned coconut pie. A rich slice is true comfort food. —Mary McGuire, Graham, North Carolina
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling YIELD:6-8 servings

Ingredients

  • 1-1/2 cups milk
  • 1 cup sugar
  • 3/4 cup flaked coconut
  • 2 large eggs, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 tablespoon butter, melted
  • 1/4 teaspoon vanilla extract
  • 1 unbaked pastry shell (9 inches)

Directions

  • 1. In a large bowl, combine the milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into pie shell.
  • 2. Bake at 350° for 50 minutes or until a knife inserted near the center comes out clean. Cool to room temperature. Refrigerate leftovers. Yield: 6-8 servings.

Nutritional Facts

1 slice: 331 calories, 14g fat (8g saturated fat), 68mg cholesterol, 176mg sodium, 47g carbohydrate (31g sugars, trace fiber), 5g protein

Reviews for Coconut Pie

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MY REVIEW
pennzer
Reviewed Jul. 11, 2016

"This recipe is flawed. Where did all these 5-star ratings come from? Either you used a different recipe or you haven't really made it. Or maybe the recipe got changed before I made it. One and one-half cups milk is waaay too much liquid! This will run out of a 9" pie crust and all over your counter and all over your oven. And even if you don't use all the filling you have made, the filling is so thin and watery it will soak into the bottom crust and the crust won't get cooked. Also it won't taste good, because it is so dilute! How do I know? Because I made it last night. What a mess! After my folly I checked this recipe against my old standby, Lady Bird Johnson's coconut pie. Her recipe calls for 1/3 cup buttermilk, and that's the only liquid. She tops it after baked with whipped cream. Editors, please fix this recipe to spare others the disaster I had."

MY REVIEW
1914skin
Reviewed Feb. 6, 2016

"Made it!!! Love it!!! Used heavy cream instead of milk, and made a shortbread pie crust ..... My guests were totally blown away!!! Bless you Mary McGuire!!! It's amazing how something so easy to make can be sooo delicious!!! Have many requests to make it often ..... THANKS !!!"

MY REVIEW
Srjr111
Reviewed Jan. 22, 2016

"This is not like a pudding coconut pie with meringue. It's a lot more dense but absolutely delicious. Bet you can't eat just one slice! Very easy to whip up at the last minute but make sure to use a deep dish crust or a 10" pie pan. This makes a lot. Thank you Mary for sharing your recipe & making me a hero after dinner last night!!"

MY REVIEW
JudyVarnamCox
Reviewed Aug. 30, 2015

"Better than my mothers recipe. That says a lot, because hers is delicious."

MY REVIEW
december7
Reviewed Jun. 10, 2015

"I used coconut milk and toasted the coconut and I also did exactly what reviewer delowenstein did. The results were fantastic!! I will definitely make this again. We loved it."

MY REVIEW
cfaith146
Reviewed May. 16, 2015

"this recipe is super easy and very good. I used a "pat in the pan" crust (originally called Mazola pie crust) and it worked fine, although a traditional crust would have been better in my opinion. This is a "custard" type pie and a nice change from the pudding type coconut pie recipes."

MY REVIEW
Graceanne1
Reviewed Apr. 8, 2015

"Followed the recipe as written. Very good indeed! Everyone loved it! I used fat free milk (that's all I had). Definitely will make again!"

MY REVIEW
delowenstein
Reviewed Mar. 31, 2015

"I used this recipe for the first time as I was using coconut for this week's challenge on Cook's Corner with Coconut! I'd used 1-1/2 cups 2% milk since I'd had that on hand! What I'd done was beat the eggs, then add the milk, sugar, vanilla, flour, melted butter which I again beat with a wire whisk attachment. I just stirred IN the flaked sweetened coconut. I used a prepared 9" unbaked pastry shell and I baked 50 minutes on a baking sheet at 350o F. or until a knife inserted near center came out clean. Please note that filling tested clean when a knife was inserted. The filling WAS jiggly, but should set as pie cools! Thank you for sharing this recipe! delowenstein"

MY REVIEW
dnlyvm
Reviewed Nov. 30, 2014

"Awesome recipe I made it with coconut milk and added a lot of coconut flavor"

MY REVIEW
foreverducky
Reviewed Aug. 14, 2014

"What a hit this pie was. Yummy, Making it again on the weekend. So glad I came across this recipe."

MY REVIEW
NanZim
Reviewed Apr. 26, 2014

"My husband enjoys coconut so I knew he would enjoy this pie. I had a carton of Heavy Cream and I used it in place of the milk. He rated it 'very good'. May 8th is National Coconut Cream Pie Day."

MY REVIEW
DragonSlayersRosebud
Reviewed Mar. 22, 2014

"Very Good!"

MY REVIEW
balldori
Reviewed Nov. 29, 2013

"Thank you for posting the recipe. It turned out great. It was easy to make, using basic inexpensive ingredients."

MY REVIEW
afschaak
Reviewed Jun. 19, 2013

"I have had this recipe in my recipe box since it came out years ago in a Taste of Home magazine. I have made it so many times I can't count. It is my favorite coconut pie, so easy and so old fashioned tasting. A great custard coconut dessert. Great for a special dinner and causal enough for everyday!"

MY REVIEW
shagwood10577
Reviewed Apr. 18, 2013

"Very easy and delicious!!!"

MY REVIEW
KY_Cook
Reviewed Nov. 19, 2011 Edited Jul. 12, 2016

"What a delicious pie! LOVED every bite of it :) And so did my family. Definitely a keeper"

MY REVIEW
budz mom
Reviewed Feb. 7, 2010

"Thanks for the beautiful recipe! I love coconut pie, so this is a very welcome addition to my recipe box (Plus, it uses stuff I always have on hand!)"

MY REVIEW
tmeudy
Reviewed Feb. 7, 2010

"I made this pie for Sunday lunch today for my family. It was perfect! I wouldn't change a thing. It was just like my mother used to make."

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