Southern Coconut Pie Recipe
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Homemade Southern coconut pie blends creamy custard with shredded coconut in a flaky crust. This easy old-fashioned pie recipe uses just a few simple ingredients and takes just minutes to prep!
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A while back I mentioned that my mom had visited and brought with her all of her recipe books. They were jam-packed with old family recipes. It was wonderful to sit and go through them, seeing the handwriting of my grandmother and great-grandmother who passed away years ago.
As we were looking through the recipes we’d share stories and she helped me pick some favorites to share here on the blog.
This Homemade Coconut Pie recipe was one she told me I just had to share. It was my great-grandmother’s favorite and once you try it, you’ll know why!
Why I love this recipe
There are so many reasons!
- It’s a time-tested vintage recipe perfect for Thanksgiving or Christmas but easy enough to make year-round.
- This is a super sweet pie that will satisfy any sweet tooth.
- It’s incredibly easy to make, no fancy ingredients required. You might even have everything you need already on hand.
- You can make it with pre-made crust or make my easy 3 ingredient pie crust, either way, it will be delicious!
Step by step
- Whisk together egg yolks, milk, sugar, butter, vanilla, and salt together to create the custard.
- Fold the shredded coconut into the mixture.
- Pour the coconut custard filling into a pie crust and bake for 35 minutes until nice and golden brown. Allow to cool to room temperature before slicing, about 2 hours.
Do you have leftover coconut? Make these addictive Chocolate Coconut Bars or easy Macaroons.
Tips for best results
- You can tell this coconut pie is done when it has just a slight jiggle to it and it is golden brown on top.
- Allow the pie to cool to room temperature before slicing. It an be served at room temperature or chilled.
FAQs
I suggest unsweetened coconut in this recipe. Using sweetened coconut will alter the final taste. Coconut flakes will work as well as long as they are not sweetened.
Use a standard pie crust, either pre-made from the grocery store or homemade. It does not require a deep dish crust and you do not need to pre-bake the crust.
In custard pies both filling and crust are baked together. Cream pies usually use a pre-baked pie shell and the fillings are cooked separately then put into the shell. Sometimes they use a whipped cream based filling that does not need to be cooked or using thickeners like gelatin instead of custard.
Serving suggestions
I like to eat this pie on its own but you could definitely top it with store-bought or homemade whipped cream or a scoop of ice cream.
Storage
- Keep leftover pie covered with plastic wrap in the refrigerator up to 3 days
- To freeze, allow to cool completely then store in an airtight container or wrap. It keeps up to 3 months in the freezer. To eat, simply thaw overnight in the refrigerator.
Like old-fashioned recipes like this? Try Nana’s Crumble Apple Pie, Chocolate Fudge Pie, and Strawberry Stuffed Angel Food Cake too!
If you try this recipe please comment and rate it below, I love hearing from you!
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Southern Coconut Custard Pie
- Total Time: 2 hours 45 minutes
- Yield: 8 1x
Description
Homemade Southern coconut pie blends creamy custard with shredded coconut in a flaky crust. This easy old-fashioned pie recipe uses just a few simple ingredients and takes just minutes to prep!
Ingredients
- 4 egg yolks
- 1/2 cup milk
- 1 cup sugar
- 1/2 stick unsalted butter
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1.5 cups unsweetened coconut
- 9” premade pie crust or homemade pie crust
Instructions
- Preheat oven to 350 degrees. Place the pie crust on a baking sheet.
- Combine egg yolks, milk, sugar, butter, vanilla, and salt in a medium bowl and mix until combined.
- Stir in coconut. Pour into pie shell.
- Bake 35 minutes or until golden brown.
- Allow to cool to room temperature before slicing, about 2 hours.
Notes
- You can tell this coconut pie is done when it has just a slight jiggle to it and it is golden brown on top.
- Keep the pie covered with plastic wrap in the refrigerator for up to 3 days
- To freeze the pie, allow to cool completely then store in an airtight container or wrap. It keeps up to 3 months in the freezer. To eat, simply thaw overnight in the refrigerator.
- Prep Time: 10 min
- Cook Time: 35 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 378
- Sugar: 26.6 g
- Sodium: 454.3 mg
- Fat: 23.1 g
- Carbohydrates: 39.2 g
- Protein: 5.8 g
- Cholesterol: 108.5 mg
delicious!!
It was oozing when I sliced a piece. I think it needs a binder. Too sweet I think if I will bake again I will cut the sugar and the butter and add few tablespoons of cornstarch or flour . Thank you
Sounds like an easy recipe. Thanks for sharing. Can I top it high with whipped cream? Precious Husband’s favorite pie is coconut cream!
Absolutely, it’s delicious with whipped cream on top Dorothy! ~Melissa
Adding a 1/2 cup of pecans I’ll get back to y’all later pie I’m oven now.
I love the taste of coconut! This pie will be much enjoys on Thanksgiving.
I hope you love it as much as we do! ~Melissa