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Coconut Pie

This coconut pie recipe includes a homemade custardy filling with lots of flaked coconut and vanilla for a sweet and delicious dessert.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Snack
Cuisine American
Servings 8 people
Calories 4412.9 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk or Hand Mixer For beating eggs and butter until creamy.
  • 1 Measuring Cups and Spoons For accurate ingredient measurement.
  • 1 Rubber Spatula For folding coconut and pouring filling.
  • 1 9-inch Pie plate For baking the pie.

Ingredients
  

Main

  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 large eggs
  • ½ cup butter softened
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut
  • 1 9 inch unbaked pie crust

Instructions
 

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Mix sugar and flour together in a large bowl. Beat in eggs and butter until well combined. Stir in milk and vanilla until incorporated. Fold in coconut. Pour into prepared pie crust.
  • Bake in the preheated oven for 1 hour. Cool completely before slicing. Chef Mo

Notes

For optimal results, ensure your butter is genuinely softened, not melted, to achieve a smooth, homogenous custard when beaten with the eggs. Overmixing after adding the flour should be avoided, although less critical here. To elevate the coconut flavor, consider lightly toasting about half a cup of the flaked coconut before folding it into the filling, reserving some for garnish. A pinch of fine sea salt can beautifully balance the sweetness. A common pitfall is overbaking, which leads to a dry, cracked custard; watch for a slight wobble in the center as your indicator of doneness. For a perfectly crisp bottom crust, blind baking the pie shell for 10-15 minutes prior to filling is highly recommended, especially with a moist custard filling.