An easy coconut pie.

Recipe Summary

Servings:
8
Yield:
1 -9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour with sugar. Cream in butter and eggs. Mix in vanilla and milk until well combined. Fold in coconut. Pour into prepared pie crust.

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  • Bake at 300 degrees F (150 degrees C) for one hour. Cool completely before cutting.

Nutrition Facts

405 calories; protein 5.4g 11% DV; carbohydrates 43.2g 14% DV; fat 24g 37% DV; cholesterol 102.7mg 34% DV; sodium 263.8mg 11% DV. Full Nutrition

Reviews (68)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/15/2003
Yummy pie! I made it for my family and they loved it. I would use maybe 1/4 a cup more shredded coconut but then again i love coconut a little too much! Very eggy and very good! I recommend this! Read More
(39)

Most helpful critical review

Rating: 3 stars
01/12/2006
My husband and I did not enjoy this pie very much when we first tried it. The filling was too eggy. I added about 1/2 cup of mini chocolate chips to the filling to make it even more like a Mounds bar and I think it was a good addition. The very edge of the pie where the filling touched the crust and got the most cooked was chewy and macaroon-like and I liked that part. I'm not sure how to get the rest of the pie to be the same maybe 1 less egg more coconut and a higher cooking temperature. After refirgeration for 24 hours I took the remaining pie to the office and everyone was raving about it so I tried another piece and it was better then it had been the day before. Read More
(56)
90 Ratings
  • 5 star values: 59
  • 4 star values: 23
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 3 stars
01/11/2006
My husband and I did not enjoy this pie very much when we first tried it. The filling was too eggy. I added about 1/2 cup of mini chocolate chips to the filling to make it even more like a Mounds bar and I think it was a good addition. The very edge of the pie where the filling touched the crust and got the most cooked was chewy and macaroon-like and I liked that part. I'm not sure how to get the rest of the pie to be the same maybe 1 less egg more coconut and a higher cooking temperature. After refirgeration for 24 hours I took the remaining pie to the office and everyone was raving about it so I tried another piece and it was better then it had been the day before. Read More
(56)
Rating: 1 stars
12/10/2006
This was my first attempt at coconut pie one of my daughters favories and we made it because of the high rating. It was a total disappointment. Tasted kind of like a sweet coconut omelet or something very eggy very gross. No one in the house liked it even the dogs. Never again. Read More
(43)
Rating: 4 stars
05/15/2003
Yummy pie! I made it for my family and they loved it. I would use maybe 1/4 a cup more shredded coconut but then again i love coconut a little too much! Very eggy and very good! I recommend this! Read More
(39)
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Rating: 5 stars
11/12/2007
Made 4 of these for a bake sale, they sold like hotcakes! I was hoping we'd have one left over for us. Had to make another for the house and I was thrilled when it was delicious. I also increased the coconut to 1 1/4 cups but everything else was the same. Kudos! Read More
(18)
Rating: 4 stars
01/26/2003
Coconut pie is one of my favorites during the holiday season. I have made this pie twice and it is very tasty. I used 1/2 cup buttermilk instead of 1 cup of milk. And I omitted the flour. Read More
(18)
Rating: 5 stars
06/03/2008
VERY GOOD. not like the eggy pudding type coconut pies from the store. THis was a cross between a pecan pie consistencywise and a coconut pie. I did change a few things: subbed 1 cup coconut milk for milk, toasted my coconut first and left out the vanilla. I also used a jiffy pie crust mix. Other than that the only change I would make is to cut a bit down on the sugar. Read More
(17)
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Rating: 5 stars
10/31/2014
I did not make this recipe but in reading comments I noticed many saying they used extra coconut. Years ago when I was making a coconut custard pie I decided to call the company that packaged the coconut to ask if I should pack the coconut into the measuring cup or lightly fill it. The answer was to pack it in and I have always been happy with the results using that guidance. Just a thought. Happy baking! Have to choose rating even though I haven't made pie. Ingredients sound right and most comments were favorable so here goes! Susan K Read More
(16)
Rating: 5 stars
01/08/2007
Very good pie. My husband loved it as did I.Very good texture and taste. I will make this pie again. Read More
(14)
Rating: 5 stars
03/04/2012
Great recipe and easy too!!! I use 2 cups flaked coconut and 2 pie crust to make 2 pies. Leave all other ingredients the same. The first time I tried doubling all ingredients to make 2 pies...not good too much overflowed pie shells and made a mess in the oven. So just double the coconut and you will have to amaxing pies!!!! Thanks for a great recipe!!! Read More
(13)