Old Fashioned Coconut Pie Recipe

| August 11, 2019 | 18 Comments

Coconut Pie

Follow our complete, step-by-step, photo illustrated recipe to learn how to make this easy Coconut Pie. It’s an old fashioned, Southern favorite. Printable recipe included.


Coconut Pie, enjoy!
Old Fashioned Coconut Pie Recipe. Made with sweetened coconut flakes.


Coconut Pie, slider.

Mama made a lot of Coconut Pies for us when I was growing up. They showed up on the table for dessert very often and all the family loved them. She put a lot of love in all of her cooking, and sometimes a lot of work as well.

When I posted the recipe for Mama’s Coconut Cake here on Taste of Southern, I made it just like she did. I cracked a fresh coconut and grated the meat to make it. It takes a bit of effort to crack and grate a coconut, but that’s the way she did it most of her years. Then, like everyone else, she started using the sweetened coconut flakes from a can.

Her cakes and pies were still good, and she continued to make a lot of them for as long as she could. Gotta love a Mom like that. Right?

This particular pie is like Mama made during her later years. She still enjoyed making homemade pie crusts. You’ll find my recipe for those here: Basic Pie Crust Recipe  –  You can easily use a ready-made crust if you prefer.

Coconut Pies have a way of showing up at most any family get together, church social, or other events. This one is really quick and easy to put together. The hard part is letting it cool and continue to firm up once it comes out of the oven. I do hope you’ll decide to try it.

Ready to do just that? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!


Coconut Pie, you'll need these ingredients.
Coconut Pie Recipe:  You’ll need these ingredients. You’ll also need a pie crust. Make your own with our Basic Pie Crust recipe, or use a ready-made crust.


Coconut Pie, add milk.
Place the milk in a large mixing bowl.


Coconut Pie, add sugar.
Add the sugar.


Coconut Pie, add coconut.
Add the sweetened coconut.

NOTE: I’m using sweetened coconut flakes in this recipe. Sometimes you’ll find some rather long flakes of coconut once the pie has been cooked. If that bothers you, run the coconut through a food processor to chop it up more. Just a thought. Smile.


Coconut Pie, add the eggs.
Break the eggs into a smaller cup, then whisk them a bit with a fork. Add them to the mixture.


Coconut Pie, add the flour.
Add the flour.


Coconut Pie, add the melted butter.
Add the melted butter. If it’s still hot, don’t pour it directly on top of the eggs. It might start cooking them.


Coconut Pie, add vanilla.
Add the vanilla flavoring.

Stir everything together until fully combined.

I must apologize, but I totally failed to take a photo of this once I had stirred it up. I just used a large spoon and stirred it until it was well mixed and fairly smooth.


Coconut Pie, prepare the crust.
Prepare your pie crust as needed. You can use a ready made crust, or make your own.

I like to sprinkle the inside bottom with a bit of sugar and flour before adding a really moist filling like this one. And, don’t “dock” the crust. Some recipes call for poking a fork around to create some vent holes in the crust bottom. You’ll not need to do that with this pie.


Coconut Pie, add the filling.
Add the filling to the crust.


Coconut Pie, baking time and temp.
Place the pie in a oven pre-heated to 350°F.  Let the pie bake for 50-60 minutes, or until done. The pie is done when a knife or toothpick inserted in the center pulls out clean. It will probably still jiggle a bit in the center.

I placed a pie crust shield on mine to protect the edges of the crust while baking. It will bake for a long time, so without some type of protection, the crust edges will probably burn. You could just make some strips from aluminum foil to protect the edges. Remove them during the last five minutes of the baking time so the edge can brown slightly.


Coconut Pie, cool on wire rack.
When it’s done, remove the pie from the oven and place it on a wire rack to cool. The pie should cool at least one or two hours before serving. If you’ll notice, there is a light yellow ring around the outer edge of the pie filling. This is where my pie shield was covering some of the filling along with the edges of the pie. But, the pie crust isn’t burned. That’s a good thing. Smile.


Coconut Pie, enjoy.


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Coconut Pie, printbox.

Old Fashioned Coconut Pie Recipe

  • Author: Steve Gordon
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 8 slices 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: American, Southern


Enjoy this easy to make, Old Fashioned Coconut Pie Recipe. It’s a delicious old Southern favorite.



11/4 cups whole milk
1 cup sugar
2 cup sweetened shredded coconut
2 large eggs, beaten lightly
3 Tablespoons All-Purpose Flour
2 Tablespoon Butter, melted
1/2 teaspoon Vanilla Flavoring
1 unbaked pie shell 9 inch


Place milk in a large mixing bowl.
Add sugar.
Add coconut.
Add eggs.
Add flour.
Add butter.
Add vanilla flavoring.
Mix until fully combined.
Pour mixture into 9 inch pie shell.
Bake at 350F degrees for 50-60 minutes.
Pie is done when knife inserted in middle pulls out clean.
Place on wire rack to cool.


Use a pie shield or strips of aluminum foil to protect the edges of the crust while the pie bakes.

Keywords: coconut, easy, sweetened coconut flakes, ready-made crust, milk, sugar

Your Comments:

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You might also like this: Peach Delight Cobbler

Or, maybe this:  Mama’s Fresh Coconut Cake

How about this one?  Sweet Potato Pie


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Category: Desserts

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (18)

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  1. Cyndi Wilkerson says:

    This takes me back. Thank God for ya Steve. Man oh man do I love cocoanut! Recipe is pretty much like Mama used to bake. Best coconut cakes! Pretty sure everyone thought that. PTL. Keep up the good work Steve, Hugs galore to you and the Cocoanut fam. Blessings Cyndi

  2. Aud says:

    So yummy! I used 2 pie shells but it would be best with 1 deep dish pie shell. Really good coconut pie!

  3. Lonnie says:

    Steve, I have been looking everywhere today to find my late mother’s recipe for Coconut Custard Pie. I looked through all our recipes and then started looking online. Recipes I saw online had different ingredients and extra steps. Finally I found yours which seems very similar to hers – a good old fashioned simple recipe! I plan to make this tomorrow and enjoy it on Thursday – Thanksgiving Day. I know it’s going to be good. Thank you! Happy Holidays!

  4. norine corbin says:

    are you using regular sugar or powdered sugar

    • Steve Gordon says:

      Hi Norine, I can see why the covered up box might be confusing you. My sincere apologies for that. I’m using white granulated sugar. Hope that helps. Be Blessed!!! -Steve

  5. Ronnie Williams says:

    Taste great and very easy to make.

  6. Carrie says:

    I followed the measurements exactly, but ended up with more filling than would fit in the pie crust. After putting it in the oven, I started to smell burning a few minutes later. Turns out that once it started baking, the filling was overflowing! Which ingredient could I cut back slightly on to keep this from happening again?

    • Steve Gordon says:

      Hi Carrie, I’m sorry to hear that the pie filling overflowed in your oven. That couldn’t have been any fun. I’d suggest you get make or purchase a deep dish pie crust in the future. I don’t know that there is any one ingredient you should cut back on. Either make one deep dish or perhaps two of the regular pie crusts next time. Or, you could cut the recipe in half, that might help. Just a couple of suggestions. I do appreciate you sharing your results with us. It might keep someone else from having the same problem. I made my own crust, and it was deep enough that I didn’t have any problems. Again, I’m sorry you had problems with the recipe. I appreciate your visit and I do hope you’ll visit with us often. Don’t give up on us. Smile. Be Blessed!!! -Steve

    • Steve Gordon says:

      Hi Janneth, I appreciate you trying our recipe. I’m sorry you found it to be too sweet. I didn’t know anything could ever be too sweet. Smile. But, I have a sweet tooth for sure. Thank you for sharing your results with us. I do appreciate your comments and your visit. I hope you’ll visit with us often. Be Blessed!!! -Steve

  7. Dorothy Berry says:

    This takes me back – my mama used to make it back in Norfolk, England. I’m not sure if it was the same recipe. It was a favourite of ours. Dad used to fix the fresh coconut the same as you, although skinning it was left for us! When fresh weren’t available Mama used desiccated coconut. And ALWAYS made her own pie shells. We used to eat it with custard (Bird’s was the favourite brand). Another easy tart was Cornflake tart, just tip the Kellogg’s cornflakes into the pie shell, pour golden syrup on top and then bake; did you have that in the South?

    • Steve Gordon says:

      Hi Dorothy, Thank you for sharing your memories of the Coconut Pie. I’ve never heard of the Cornflake Tart that you refer to. I had to look that one up. It looks interesting. Maybe I can try it sometime. Thank you for suggesting it. I always appreciate your visits and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  8. Piety Seymour says:

    This pie looks so yummy…my daughter and I love coconut pie. I plan on making one tomorrow. Steve have you every heard of a pineapple pie? My mother made them when I was growing up and they were so good. Unfortunately she never left a recipe and I would love to make one. Coconut and pineapple are my favorites.

    • Steve Gordon says:

      Hi Piety, I do hope you get to try the Coconut Pie. Be sure to let me know how it turns out for you. I have a recipe for Pineapple Pie here on Taste of Southern. You should find it here: Pineapple Pie Recipe It may not be what you remember, but I thought it was pretty delicious. Let’s hope you agree if you decide to try it. Thank you for your visit. I’m most thankful for your support and do hope you’ll visit with us often. Be Blessed!!! -Steve

  9. Clara Smith says:

    At Christmas, my Mama would make a coconut pie, a chocolate pie, a nut cake and an orange coconut cake. We would buy the coconut, and proceed as you described. My sister and I had to peel the brown off the coconut and many a peeled piece never made it to the bowl. When I had kids of my own, I bought the coconut and did it for them; they loved the raw coconut. Thank you for the memories. Your prayer requests will never turn me off. Thank you for adding them.

    • Steve Gordon says:

      Hi Clara, Your mom sounds a lot like mine. I always enjoyed the small pieces that were too small to grate. They just took a long time to chew. Smile. I’m glad we could bring back some good memories for you, thank you for sharing them with us. I’m truly thankful to have you as a subscriber to the Newsletter. I will always be grateful for your visits and your support. The door is always open for you, do stop by again… real soon. Be Blessed!!! -Steve

  10. Kathy Wolfe says:

    My mom would buy a coconut during the holidays to make her coconut cake and use it in her German chocolate icing also. My dad would fix it as you described and mom would save the juice to pour over the layers to make it very moist.

    • Steve Gordon says:

      Hi Kathy, Thank you for sharing your memories your moms coconut cakes. I love a German Chocolate cake. Guess I need to make one for Taste of Southern. I do appreciate your comments and your visit. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

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