The Best Ever Coconut Pie

Coconut Pie With Whipped Cream
Katie Cawood/Moment Open/Getty Images
  • 65 mins
  • Prep: 15 mins,
  • Cook: 50 mins
  • Yield: 8 Servings
Ratings (20)

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.

What You'll Need

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

How to Make It

  1. Preheat oven to 350 F (180° C/Gas 4).
  2. In a mixing bowl combine the beaten eggs with the sugar, butter, lemon juice, vanilla, and salt; mix well. Stir in coconut; pour into pie shell and bake for 30 minutes.
  3. Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over the edge. Bake for 10 to 20 minutes longer, until the filling is set and no longer jiggly.
  4. As the pie bakes, a golden topping will form on the surface.
  1. Chill thoroughly before serving.
Nutritional Guidelines (per serving)
Calories 454
Total Fat 25 g
Saturated Fat 8 g
Unsaturated Fat 6 g
Cholesterol 78 mg
Sodium 237 mg
Carbohydrates 54 g
Dietary Fiber 2 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)