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Coconut Pie

Coconut Pie


An easy coconut pie.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet


  1. 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.
  2. Bake at 300 degrees F (150 degrees C) for one hour. Cool completely before cutting.
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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.


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.


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!