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Grammie’s Coconut Pie
“I am so happy to find a coconut pie recipe from my Grammie!”
This nostalgic Coconut Pie brings back old-fashioned flavor in every bite.
With a flaky crust, creamy coconut custard filling, and golden-baked top,
this dessert is simple yet unforgettable. A true Southern classic shared by deesviral.
Introduction
Coconut Pie is one of those timeless recipes that families pass down from generation to generation.
The aroma of toasted coconut and creamy filling is enough to transport you back to your grandmother’s kitchen.
This pie uses just a handful of pantry staples—sweetened condensed milk, eggs, and coconut—yet delivers
a custardy richness that feels like pure comfort.
Whether you’re baking it for Sunday dinner, a holiday table, or just because, this pie is guaranteed to delight.
It’s fuss-free, reliable, and so satisfying that one slice is never enough.
Ingredients
- 1 pre-baked pie crust (9-inch, store-bought or homemade)
- 1 can (14 oz) sweetened condensed milk
- 1 cup shredded sweetened coconut
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup shredded coconut (extra, for topping)
Use sweetened coconut for a rich flavor. Unsweetened can be used if you prefer less sweetness.
Toast the topping coconut lightly before sprinkling for extra texture and aroma.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk eggs until light. Add condensed milk, vanilla, and salt, whisking until smooth.
- Stir in shredded coconut.
- Pour mixture into the pre-baked crust and smooth the top.
- Sprinkle extra shredded coconut evenly over the filling.
- Bake for 30–35 minutes, or until the center is set and the top is golden brown.
- Cool on a wire rack for at least 1 hour before slicing. Serve at room temperature or chilled.
Storage & Make-Ahead
- Store pie covered in the refrigerator for up to 4 days.
- For longer storage, freeze slices individually wrapped in plastic for up to 2 months. Thaw in the fridge overnight.
- Bake a day ahead for gatherings—the flavor deepens after resting.
Why This Recipe Works
- Sweetened condensed milk: Provides creaminess and natural sweetness without needing extra sugar.
- Coconut: Adds texture, flavor, and aroma.
- Pre-baked crust: Prevents sogginess and keeps each slice neat.
Expert Tips
- Brush crust with egg white before filling for a crisper base.
- Top slices with whipped cream for a richer presentation.
- Add a splash of rum extract or almond extract for a flavor twist.
Frequently Asked Questions
Can I use evaporated milk instead of condensed? No—evaporated milk is not sweetened or thick enough for this recipe.
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Can I make it crustless? Yes—pour filling into a buttered pie dish and bake. Texture will be more custardy.
How do I know it’s done? The pie should jiggle slightly in the center but not look liquid. It will firm up as it cools.
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