There’s something magical about the aroma of a freshly baked coconut pie filling your kitchen. This Easy Coconut Pie recipe is one of those simple pleasures that come together effortlessly yet tastes like you spent hours in the kitchen. Imagine a creamy, custard-like filling bursting with coconut flavor, all in a buttery, golden crust – a perfect dessert for coconut lovers.
I first discovered this recipe when I needed a quick dessert for an impromptu gathering. It’s now my go-to, especially when I want to impress without much fuss. Let’s dive in and see why this coconut pie might just become your new favorite dessert.
Why You’ll Love This Easy Coconut Pie
Get ready to fall in love with the easiest, creamiest coconut pie you've ever tasted. This recipe ticks all the boxes for busy bakers and coconut enthusiasts alike.
First of all, it’s unbelievably simple to make. No rolling out dough, no complicated techniques – just mix, pour, and bake. Even if you’re new to baking, this recipe is practically foolproof, making it perfect for any skill level.
Secondly, the flavor is absolutely dreamy. The custardy filling has just the right balance of sweet and creamy, with shredded coconut adding a delightful texture. It’s like a tropical vacation in dessert form!
Another plus? You only need a handful of ingredients. This pie keeps things minimal with pantry staples, so you won’t have to run out to the store for any obscure items. It’s budget-friendly without sacrificing flavor.
Finally, it’s great for making ahead of time. Coconut pie holds up beautifully in the fridge, making it a fantastic option if you need a dessert ready in advance for guests or special occasions.
With all these perks, it’s hard not to love this pie! Now, let’s take a look at what goes into this delicious recipe.
Ingredients Notes

This Easy Coconut Pie shines with a few basic ingredients, each bringing something special to the mix. Here’s what you’ll need:
- Shredded Coconut: This is the star of the show! Use sweetened shredded coconut for extra flavor and texture. It toasts slightly as the pie bakes, giving you that signature coconut flavor with a bit of a crunch on top.
- Eggs: The eggs act as the binder and help give the pie its custardy texture. Make sure your eggs are at room temperature for easy blending and a smoother filling.
- Sugar: Just a bit of sugar adds sweetness without overpowering the coconut flavor. You can adjust the amount slightly to suit your taste, but don’t go too light – the sugar also helps with the texture.
- Butter: Melted butter adds richness to the pie, giving it a luscious texture. Use unsalted butter if possible, as the shredded coconut already has some salt.
- Milk: Milk creates the custard base for this pie. Whole milk is ideal for the richest, creamiest filling, but you can use 2% if needed. Avoid skim milk as it won’t yield the same creamy results.
- Vanilla Extract: Just a touch of vanilla rounds out the flavors, enhancing the coconut without competing with it.
For this recipe, you’ll also need a pie dish – a standard 9-inch dish works perfectly. If you have a deep-dish pie plate, keep an eye on the baking time as it may vary slightly.
How To Make This Easy Coconut Pie

Making this Easy Coconut Pie couldn’t be simpler. In just a few steps, you’ll have a delightful dessert ready for any occasion.
Start by preheating your oven to 350°F (175°C). Grease your 9-inch pie dish lightly to prevent sticking.
In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract. Whisk until the mixture is smooth and slightly frothy. This helps the sugar dissolve and ensures the filling will be smooth.
Add the melted butter and milk to the bowl, stirring until fully combined. This mixture forms the custard base of the pie, creating that creamy, rich filling.
Gently fold in the shredded coconut, making sure it’s evenly distributed. Pour the entire mixture into the prepared pie dish and smooth the top. As it bakes, the coconut will naturally rise to the surface, forming a deliciously golden topping.
Place the pie in the oven and bake for 45-50 minutes or until the center is set and the top is golden brown. A toothpick inserted into the center should come out mostly clean with a few moist crumbs – that’s when you know it’s done!
Allow the pie to cool completely before slicing. You can serve it at room temperature or chilled; either way, you’re in for a treat!
Storage Options
This Easy Coconut Pie stores wonderfully, making it an ideal make-ahead dessert.
- In the Refrigerator: Store any leftover pie in an airtight container in the refrigerator. It will stay fresh for up to 4 days. If you’re making it ahead, just cover the pie with plastic wrap once it’s cooled and refrigerate until ready to serve.
- Freezing: Coconut pie can be frozen as well! Wrap the whole pie tightly in plastic wrap, then in foil. It will keep in the freezer for up to 2 months. When you’re ready to enjoy, let it thaw in the refrigerator overnight.
For reheating, warm individual slices in the microwave for 15-20 seconds. This brings back the creamy texture and makes each bite feel as fresh as the first.
Variations and Substitutions
One of the best things about this pie is its versatility! Here are a few ideas to put your own spin on it:
- Add a splash of almond extract: Almond and coconut are a classic pairing. A small splash of almond extract can add depth and a slightly nutty flavor to the filling.
- Chocolate Coconut Pie: Melt ½ cup of chocolate chips and swirl it into the filling before baking for a fun twist. The chocolate and coconut combination is sure to impress.
- Make it dairy-free: Substitute the milk with coconut milk and use plant-based butter. This keeps the coconut flavor front and center while making the pie suitable for those avoiding dairy.
- Top with whipped cream: For a more decadent dessert, add a dollop of whipped cream on each slice just before serving. You could even sprinkle a bit of toasted coconut on top for extra flair.
- Use a graham cracker crust: If you want a little more texture, pour the filling into a pre-made graham cracker crust instead of a regular pie dish. It adds a delicious crunch and a hint of cinnamon that pairs beautifully with the coconut.
Whether you keep it classic or add your own twist, this pie is a crowd-pleaser. Give it a try – you might find yourself making it again and again!
PrintEasy Coconut Pie Recipe
Discover the ultimate easy coconut pie recipe! This creamy and rich dessert features shredded coconut and a luscious custard-like filling, perfect for coconut lovers. Made with simple ingredients, it’s a no-fuss recipe that’s quick to prepare and delicious every time. Great for family gatherings, this coconut pie will be a hit on any dessert table.
- 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
- 1 cup milk
- 1 cup sugar
- ½ cup Bisquick baking mix
- ¼ cup butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie pan.
- In a large mixing bowl, combine all ingredients: coconut, milk, sugar, Bisquick mix, melted butter, eggs, vanilla extract, and salt.
- Mix until smooth and well-blended.
- Pour mixture into the prepared pie pan.
- Bake for 45-50 minutes, or until the top is golden brown and the center is set.
- Let cool before slicing. Serve at room temperature or chilled.
Notes
- For extra coconut flavor, use coconut milk instead of regular milk.
- You can add a sprinkle of powdered sugar on top for decoration.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (⅛ pie)
- Calories: 310
- Sugar: 28g
- Sodium: 180mg
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