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Old Fashioned Coconut Pie

A slice of coconut pie with some cream squirted on top.
Creamy and full of coconut flavor, this old fashioned coconut pie uses easy ingredients and is quick to assemble and bake.
Prep Time :10 minutes
Cook Time :45 minutes
Total Time :55 minutes
Servings :8 Slices
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Published: · Modified: by · 3 Comments

Soft, creamy and full of coconut flavor, this old fashioned coconut pie uses easy ingredients and is quick to assemble and bake.

A slice of old fashioned coconut pie with some cream on top.

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This is a great pie, year round, naturally though pie recipes just feel right in the fall. I don't know about how you feel about it?

This pie makes a great addition to any dessert table.

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What makes this recipe yummy

It's simple. See below, there's not many ingredients. It's a tried and true recipe handed down through generations.

Plus, use a homemade pie crust, like my Amish Pie Crust and bring it up to another level.

Groceries you'll need: Ingredients

Ingredients needed to make an old fashioned coconut pie.

See recipe card at the bottom of this post for quantities.

Recipe walkthrough: Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

A large mixing bowl with sugar and cornstarch.
Step 1: In a large mixing bowl, add the cornstarch to the sugar and mix together with a whisk.
Cream being poured into a large mixing bowl with other ingredients.
Step 2: Pour the cream in and mix again until mostly dissolved.
Eggs being beaten into sugar and cream.
Step 3: Pour the beaten eggs into the mixture and mix again.
Shredded coconut and vanilla added to egg mixture.
Step 4: Add the melted butter, vanilla extract and shredded coconut and fold/stir until totally mixed.
A pie crust filled with coconut pie filling.
Step 5: Pour this mixture into a refrigerated pie crust and place straight into a preheated oven. Bake for 45 minutes (or until browned on top).
Serve with a little cream or ice cream.

Hint: Although I use sweetened coconut flakes, you could use unsweetened too if you prefer your pie not as sweet.

Recipe variations and substitute ideas

  • Toasted Coconut - try toasting the coconut first for another flavor profile.
  • Coconut Extract - if you have an issue with the texture of coconut you could use less and maybe add a little extract for flavor.
  • Coconut Milk - try this instead of the heavy cream.
Old fashioned coconut pie with some slices removed.

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Necessary gear: equipment

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Use a 9" pie dish and a large mixing bowl for this recipe.

I have some affiliate links in the recipe card below for the special dish I used in this recipe (it's so cute don't you think?)

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How to store leftovers

Store the coconut pie at room temperature for a few hours but then the rest of it's time should be spent in the refrigerator, for up to 5 days.

Mel's Kitchen Notes

Turn this into a coconut cream pie by adding a custard layer on top, with some cream.

Old fashioned coconut pie.

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A slice of coconut pie with some cream squirted on top.
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Old Fashioned Coconut Pie

Creamy and full of coconut flavor, this old fashioned coconut pie uses easy ingredients and is quick to assemble and bake.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 8 Slices
Cuisine: American, Pies, Southern Food
Author: Melanie Cagle

Equipment

Ingredients

  • ¾ Cup Granulated Sugar
  • 1 Tablespoon Cornstarch
  • ½ Cup Heavy Whipping Cream
  • 2 Each Eggs beated
  • ¼ Cup Unsalted Butter melted
  • ¼ teaspoon Salt
  • ½ teaspoon Vanilla Extract
  • 1-½ Cups Sweetened Shredded Coconut
  • 1 Each 9" Refrigerated Pie Crust

Instructions

  • Preheat the oven to 425°F.
  • Add the cornstarch and granulated sugar to a large mixing bowl and mix together with a whisk.
    ¾ Cup Granulated Sugar, 1 Tablespoon Cornstarch
  • Pour in the cream and mix again with the whisk.
    ½ Cup Heavy Whipping Cream
  • Add the beaten eggs and mix together again.
    2 Each Eggs
  • Add the melted butter, shredded coconut, salt and vanilla and mix again until totally combined.
    ¼ Cup Unsalted Butter, ¼ teaspoon Salt, ½ teaspoon Vanilla Extract, 1-½ Cups Sweetened Shredded Coconut
  • Pour the pie filling into a refrigerated pie crust. Place in the preheated oven and cook for 10 minutes.
    1 Each 9" Refrigerated Pie Crust
  • Turn down the temperature to 350°F and bake a further 35 minutes, or until nice and brown on top.
  • Allow to sit for an hour before cutting into the pie, to allow it to set up.

Notes

Adding the pie crust to a hotter oven to start will make sure the crust of the pie cooks quickly and doesn't lose it's shape. Then turning down the oven for the rest of the time to cook makes for a perfect pie.
Did You Make This?Please consider Leaving a Review!

Nutrition

Serving: 200g | Calories: 180kcal | Carbohydrates: 20g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 78mg | Potassium: 17mg | Fiber: 0.01g | Sugar: 19g | Vitamin A: 397IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.04mg

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  1. AJ says

    There isn't a mention or measurement for coconut in this coconut pie recipe...perhaps I've overlooked it?

    Reply

    • Melanie Cagle says

      Fixed it, thanks for bringing that to my attention!

      Reply

  2. Lissette says

    Hi Melanie,
    The pie looks delicious! Can you please add the amount of shredded coconut needed and when to add it? It's not specified in the recipe card.
    Thank you,
    Lissette

    Reply