The Best Ever Coconut Pie

Coconut Pie With Whipped Cream

Katie Cawood / Moment Open / Getty Images

  • Total: 65 mins
  • Prep: 15 mins
  • Cook: 50 mins
  • Yield: 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 servings
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.


  • 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.

  2. Preheat oven to 350 F/180 C/Gas 4).

  3. In a mixing bowl combine the beaten eggs with the sugar, butter, lemon juice, vanilla, and salt; mix well.

  4. Stir in coconut.

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

  6. 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.

  7. As the pie bakes, a golden topping will form on the surface.

  8. Chill thoroughly before serving.

  9. Serve topped with whipped cream, and enjoy!