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Coconut Pie

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
  • Makes
    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)


  • In a large bowl, combine the milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into pie shell.
  • Bake at 350° for 50 minutes or until a knife inserted in the center comes out clean. Cool to room temperature. Refrigerate leftovers.
Nutrition Facts
1 slice: 331 calories, 14g fat (8g saturated fat), 68mg cholesterol, 176mg sodium, 47g carbohydrate (31g sugars, 0 fiber), 5g protein.

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  • Phala
    Aug 26, 2020

    I am responding to Kim's comment. I also made an account just to comment because I agree eggs can be replaced with (non animal/vegan/plant based ingredients. What a beautiful pie and I am going to make it myself replacing the eggs. I will let you all know the outcome. Please go Vegan ! ! ! Phala Bowles

  • Kim
    Aug 2, 2020


  • missi20021
    Jun 25, 2020

    This pie is wonderful! I've been making this for over 15 years and all of my family has requested it for summer cookouts and get togethers. My sister-in-law's aunt even asked me to make for her to take to her bingo night! I haven't used the egg wash in the body of the pie but have never had an issue with a soggy crust. It's never lasted long enough for it to happen!

  • Faithe
    Apr 19, 2020

    This pie is delicious, perfect every time. I do however, brush my crust with egg white before pouring pie mixture in, keeps crust from getting soggy. I also add the yolk from the other egg to mixture as well. I use coconut flavoring, taste divine... easy to make and taste great!!!

  • Poupchik
    Oct 4, 2017

    The pie was delicious! I always brush the crust with whipped egg white before adding the filling, this seals it so it does'nt ever get soggy. Hope that helps.

  • Debglass11
    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
    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
    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
    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
    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.