The Best Ever Coconut Pie

The Best Ever Coconut Pie

The Spruce / Stephanie Goldfinger

Prep: 15 mins
Cook: 50 mins
Total: 65 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
454 Calories
25g Fat
54g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 454
% Daily Value*
Total Fat 25g 32%
Saturated Fat 8g 38%
Cholesterol 78mg 26%
Sodium 237mg 10%
Total Carbohydrate 54g 20%
Dietary Fiber 2g 6%
Protein 5g
Calcium 18mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The pie is baked in a pastry crust.

Unfortunately, custard-based pies don't freeze well, but it probably won't last long anyway!

Use a frozen prepared crust, a refrigerated pie dough, or your favorite homemade pie pastry.

Ingredients

  • 3 eggs (beaten)
  • 1 1/2 cups sugar
  • 1/2 cup butter (or margarine, melted)
  • 4 teaspoons lemon juice (fresh)
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 1 1/3 cups/3 ounces grated coconut
  • 1 unbaked pie pastry (9-inch)
  • Whipped cream, to serve.

Steps to Make It

  1. Gather the ingredients.

    The Best Ever Coconut Pie ingredients

    The Spruce / Stephanie Goldfinger

  2. Preheat oven to 350 F/180 C/Gas 4). In a mixing bowl combine the beaten eggs with the sugar, butter, lemon juice, vanilla, and salt; mix well.

    combine the beaten eggs with the sugar, butter, lemon juice, vanilla, and salt in a bowl

    The Spruce / Stephanie Goldfinger

  3. Stir in coconut.

    add coconut to the egg mixture in the bowl

    The Spruce / Stephanie Goldfinger

  4. Then pour into pie shell and bake for 30 minutes.

    pour pie mixture into the pie shell

    The Spruce / Stephanie Goldfinger

  5. Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over the edge.

    Shield the crust edge with a pie shield ring made from aluminum foil

    The Spruce / Stephanie Goldfinger

  6. Bake for 10 to 20 minutes longer, until the filling is set and no longer jiggly. As the pie bakes, a golden topping will form on the surface. Chill thoroughly before serving.

    The Best Ever Coconut Pie on a cooling rack

    The Spruce / Stephanie Goldfinger

  7. Serve topped with whipped cream, and enjoy!

    The Best Ever Coconut Pie

    The Spruce / Stephanie Goldfinger