Coconut Pie Recipes

A simple coconut custard pie that has been a major success. So easy! Cinnamon may be used instead of nutmeg.

This pie is best if under-baked and a bit gooey like a brownie inside. This is a very rich pie, so small slices are advised.

You need a young coconut (buko) for this Filipino dessert where the coconut flesh has not yet hardened and is still very creamy.

You can use fresh coconut as the recipe calls for (it's to die for!) or you can use frozen or other coconut.

Coconut and lemon are probably my favorite match. This pie has an unexpected shortbread-like crust made with only coconut oil! The result is flaky, crumbly, and delicious. The creamy curd center gets an upgrade using coconut cream! If you serve immediately, the pie will be a bit messier than if you were to chill it for a few hours.

Flaked coconut is folded into a custard made with egg yolks and thickened with flour.

If you are a coconut lover like I am, you are going to love this super easy-to-make crustless pie.

For several years, this pie has won my friend's very competitive family pie-making contest. I shared the recipe with her a few years back and now it holds its place as the best pie she has ever made! Crust keeps up to 1 day at room temperature, loosely covered with foil. Pie keeps up to 2 days, covered and chilled.

All ingredients go into the blender. Can you get easier than that? It becomes an amazing coconut custard pie. Make sure to eat cold. It is much better, if you can wait.

This is a delicious, yet not-too-filling pie. It does remind you of a blanket of snow on Christmas morning.

Oatmeal Pie tastes like pecan pie. Sprinkle with chopped nuts before baking, if desired. This recipe makes two pies.

You will never know this pie has zucchini in it. It tastes just like a custard pie.

Like auntie used to make when we were visiting--broke da mouth! (Very yummy and reminds me of home). This recipe has a shortbread crust topped with a smooth, sweet layer of purple potatoes, and a rich coconut cream. Serve cold.

This sweet, rich, custardy pie has raisins, nuts, and coconut. A favorite in the Deep South! If you're a big fan of cinnamon, you can add a couple extra teaspoons to the recipe. Garnish each slice of pie with whipped cream and chopped nuts for a delicious and attractive presentation..

I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long!

If you love chocolate and coconut, this is the only dessert for you! A rich and refreshing chocolate and coconut dream! Note: To toast coconut, spread in shallow pan and bake in 375 degree oven, 10 minutes or until golden.

If you love Girl Scout Samoa Cookies, then this dessert is for you. Rich and creamy, this delectable dessert never lasts long in our family! You can also use a regular caramel sauce, but the dulce de leche is luscious and irresistible in this recipe.

This authentic Southern recipe is a stunning dessert to serve!

This recipe makes two glorious pies of exquisite coconut custard with lightly sweetened clouds of meringue floating over.

This recipe comes from my in-laws and it is one of a kind! The texture is great and each slice holds together nicely. Very reminiscent of pecan pie without the nuts. Serve warm with a scoop of ice cream or cold with some whipped cream on top! Warning: This pie is extremely sweet (and good that way)!

Kind of like a cross between a sugar cream pie and a coconut cream pie. Rich, buttery, coconut pie.... so good. I am not a good baker... seriously. But in all the years I've made this, I've never screwed it up once! It's that easy. Once people have had this, I'm requested to bring it to gatherings from then on.

Francis was a great baker that did all the desserts for a restaurant that I worked at during my college years. This was a huge seller and once I added it to my Thanksgiving menu it was a hit with my guests too. It is a quick and delicious embellishment to any pumpkin or sweet potato pie as you bring it out of the oven.

This is a modification of my mother's from-scratch pumpkin pie recipe. I'm not vegan myself, but I made this variant for some vegan friends and loved it so much that I don't make the original recipe any more.

Raisins, coconut, applesauce, cinnamon, and cooked jasmine rice make creamy, elegant mini pies.