This easy coconut cream pie recipe is easy to prep in just 10 minutes.
Coconut Pie Ingredients
These are the ingredients you’ll need to make this coconut pie recipe:
- Sugar: This coconut pie recipe starts with a cup of white sugar.
- Flour: All-purpose flour helps thicken the filling.
- Eggs: Three eggs add moisture and help bind the filling together.
- Butter: A stick of softened butter lends moisture and richness.
- Milk: A cup of milk helps create the perfect sweet coconut filling.
- Vanilla: Vanilla extract takes the flavor up a notch.
- Coconut: You’ll need a cup of flaked coconut.
- Pie crust: Use a store-bought or make your own at home.
How to Make Coconut Pie
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade coconut pie:
- Mix the dry ingredients together, then beat in the eggs and butter.
- Stir in the milk and vanilla, then fold in the coconut flakes.
- Pour the filling into the pie crust and bake.
How to Store Coconut Pie
Store the coconut pie, covered tightly or in an airtight container, in the refrigerator for up to four days.
Can You Freeze Coconut Pie?
You can freeze this coconut pie for up to three months. Thaw in the refrigerator overnight.
Allrecipes Community Tips and Praise
“Oh wow, this was good!” raves JAMESANDTAMI. “I added an extra 1/4 cup of coconut and I was very pleased with the results. Not only was it delicious, it was VERY easy to make too!"
“Made this pie several times, my husband and I love it,” says hellynn. “I made two changes to the recipe by adding a pinch of cinnamon and a pinch of nutmeg.”
“This pie is simply divine — decadent and a perfect substitute for anyone not wanting to fuss with a cream pie,” according to jeanster.
Editorial contributions by Corey Williams
Ingredients
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1 cup white sugar
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2 tablespoons all-purpose flour
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3 large eggs
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½ cup butter, softened
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1 cup milk
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1 teaspoon vanilla extract
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1 cup flaked coconut
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1 (9 inch) unbaked pie crust
Directions
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Preheat the oven to 300 degrees F (150 degrees C).
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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.
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Bake in the preheated oven for 1 hour. Cool completely before slicing.
Chef Mo
Nutrition Facts (per serving)
| 405 | Calories |
| 24g | Fat |
| 43g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 405 | |
| % Daily Value * | |
| Total Fat 24g | 31% |
| Saturated Fat 13g | 63% |
| Cholesterol 103mg | 34% |
| Sodium 264mg | 11% |
| Total Carbohydrate 43g | 16% |
| Dietary Fiber 2g | 6% |
| Total Sugars 30g | |
| Protein 5g | 11% |
| Vitamin C 0mg | 0% |
| Calcium 53mg | 4% |
| Iron 1mg | 7% |
| Potassium 125mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
