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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


  • 1-1/2 cups whole milk
  • 1 cup sugar
  • 3/4 cup sweetened shredded 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)


  • 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, 0 fiber), 5g protein.

Reviews for Coconut Pie

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Debglass11 User ID: 6300479 259321
Reviewed Jan. 6, 2017

"If you love coconut, this is a great dessert! Made this today and everyone loved it. I did bake it for an additional ten minutes or so, until the filling was set. Super easy to make, with ingredients you probably already have in your pantry. A keeper!"

Merrymeeting User ID: 8525801 257092
Reviewed Nov. 21, 2016

"Delicious! I added a 1/4 tsp coconut extract, also used 1/2 cup of cream I had left over mixed with 1 cup low fat milk. The crust I used called for 1/2 cup of sugar so I used unsweetened coconut in the pie filling. Still plenty sweet! I will definitely make this again, I am looking forward to trying it with coconut milk. The filling fit perfectly in a 9-1/2" foil pie pan (measured across the top from inside rim to inside rim)"

DDPLoeches User ID: 1536323 254386
Reviewed Sep. 20, 2016

"We tried it warm, and it was good. I might have to upgrade my review tomorrow when it's cold! To Pennzer, the filling did not run over, and I did not use a deep dish pie pan. The bottom crust did get cooked, and the filling did not soak into it because it's so watery. I don't know why yours did, but mine didn't."

Judykjohnson User ID: 3883831 253008
Reviewed Aug. 22, 2016

"We really enjoyed this pie! It was delicious and easy to make. I used a 9 inch, deep dish, frozen, store bought crust and had room to spare for the filling. I did cut the sugar a bit, to 3/4 cup. Will definitely make again. Thanks for sharing your recipe!"

pennzer User ID: 8371446 250314
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."

1914skin User ID: 8300958 243331
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 !!!"

Srjr111 User ID: 8162463 242303
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!!"

JudyVarnamCox User ID: 8481470 232019
Reviewed Aug. 30, 2015

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

december7 User ID: 3682228 227711
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."

cfaith146 User ID: 8084506 226398
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."

Graceanne1 User ID: 8240035 224512
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!"

delowenstein User ID: 3766053 223885
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"

dnlyvm User ID: 8132596 1009
Reviewed Nov. 30, 2014

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

foreverducky User ID: 7933860 1581
Reviewed Aug. 14, 2014

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

NanZim User ID: 3929200 1591
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."

DragonSlayersRosebud User ID: 198468 1799
Reviewed Mar. 22, 2014

"Very Good!"

balldori User ID: 5108168 1008
Reviewed Nov. 29, 2013

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

afschaak User ID: 4514466 458
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!"

shagwood10577 User ID: 7232622 1124
Reviewed Apr. 18, 2013

"Very easy and delicious!!!"

KY_Cook User ID: 1619535 2207
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"

Budzmom User ID: 1014063 1099
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!)"

tmeudy User ID: 4335211 1301
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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