Easy Coconut Pie Recipe

There's nothing like the comforting aroma of coconut wafting through the kitchen as this easy coconut pie bakes to golden perfection. This recipe is a personal favorite, combining just a few simple ingredients to create a creamy, tropical treat that comes together in no time.

this Recipe

I first discovered this recipe while looking for a quick dessert for a family gathering, and it was a hit! Now, whenever I need a sweet, crowd-pleasing pie, this coconut pie is my go-to. Let’s dive in!

Why You’ll Love This Easy Coconut Pie

Get ready to fall in love with a pie that tastes like a tropical vacation in every bite. This coconut pie is not only delicious, but it's also a breeze to make, even if you're new to baking.

To start, it’s incredibly easy. Just mix the ingredients in a blender or bowl, pour the batter into a pie dish, and bake. No complicated steps or pie crusts to roll out, making it perfect for busy days or last-minute gatherings.

The texture is amazing – a blend of creamy custard with a layer of caramelized coconut on top. The pie bakes itself into these distinct layers, creating a beautiful presentation without any extra effort.

It’s also budget-friendly, requiring only a handful of pantry staples like eggs, milk, sugar, and coconut flakes. This keeps the cost low without sacrificing flavor or texture.

And, of course, it’s a crowd-pleaser. With its creamy, sweet filling and chewy coconut topping, this pie appeals to both kids and adults alike. Plus, the rich coconut flavor transports everyone to a mini tropical escape, perfect for any time of year.

Ingredients Notes

This coconut pie keeps things simple yet delicious, with ingredients you may already have in your pantry. Each item plays a key role in achieving the pie’s perfect balance of flavor and texture.

• Coconut flakes: The star of this recipe! Sweetened coconut flakes work best here, creating a beautifully caramelized layer on top. If you prefer unsweetened, feel free to use it, but the pie will be slightly less sweet.
• Milk: Regular whole milk adds a creamy base, but you can also use half-and-half for a richer pie. For a dairy-free version, substitute with coconut milk to enhance the coconut flavor even more.
• Eggs: Eggs bind the ingredients and give the pie its custardy texture. Make sure they’re at room temperature for the smoothest mix.
• Sugar: Granulated sugar adds sweetness. If you prefer a slightly less sweet pie, reduce the sugar by a couple of tablespoons.
• Flour: A small amount of all-purpose flour helps give the pie its structure, so it doesn’t fall apart when sliced. A gluten-free flour blend also works if you need a gluten-free option.

You’ll also need a pie dish – a standard 9-inch works perfectly for this recipe. No need for a crust, as the pie creates its own layers while it bakes!

How to Make This Easy Coconut Pie

Making this coconut pie is as simple as mixing and baking. Let me walk you through each step to ensure it turns out perfectly every time.

Start by preheating your oven to 350°F (175°C). Grease a 9-inch pie dish with butter or non-stick spray to prevent sticking.

In a large mixing bowl or blender, combine 1 cup of milk, ¾ cup of granulated sugar, ½ cup of all-purpose flour, 4 large eggs, ¼ cup of melted butter, and 1 teaspoon of vanilla extract. Blend or whisk until smooth. This quick blending step is all you need to create a creamy batter that will set beautifully in the oven.

Stir in 1 cup of sweetened coconut flakes, making sure it’s evenly distributed throughout the batter. The coconut flakes will rise to the top as the pie bakes, creating a golden, chewy topping.

Pour the batter into your prepared pie dish, making sure it’s evenly spread. Place the dish on the middle rack of your oven and bake for about 45-50 minutes. You’ll know the pie is ready when the top is golden brown and the center is set with a slight jiggle.

Allow the pie to cool completely on a wire rack. This cooling time helps the custard to fully set, making it easier to slice. Once it’s cooled, slice and enjoy your tropical coconut pie with a dollop of whipped cream if desired!

Storage Options

This coconut pie is easy to store, making it ideal for leftovers or make-ahead desserts.

• Refrigeration: Cover the pie with plastic wrap or aluminum foil and store it in the fridge for up to 3-4 days. It’s delicious chilled, straight from the fridge, so no need to reheat unless you prefer it warm.
• Freezing: To freeze, wrap individual slices or the whole pie tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It can be stored in the freezer for up to a month. To serve, simply thaw in the refrigerator overnight.
• Reheating: If you prefer the pie warm, reheat individual slices in the microwave for 15-20 seconds, or until slightly warmed through.

Variations and Substitutions

This coconut pie is as versatile as it is delicious! Here are a few ways to customize it to suit your tastes or dietary needs.

• Dairy-Free: Swap the milk with coconut milk or almond milk, and use a dairy-free butter alternative. This version has a slightly different texture but is just as tasty.
• Add a Citrus Twist: For a hint of freshness, add the zest of a lemon or lime to the batter. The citrus adds a bright contrast to the creamy, sweet coconut.
• Chocolate Coconut Pie: If you love chocolate and coconut together, add ¼ cup of mini chocolate chips to the batter. They’ll melt into the pie as it bakes, giving you delightful chocolatey bites.
• Nutty Addition: Try adding a handful of chopped almonds or pecans to the batter. The nuts add a bit of crunch that complements the creamy custard and chewy coconut topping.
• Low-Sugar Option: Use unsweetened coconut flakes and reduce the sugar by half if you’re looking to lower the sweetness. The natural sweetness of the coconut will still shine through.

Experiment and make this pie your own – you may just discover a new family favorite. Enjoy the simplicity and deliciousness of this easy coconut pie!

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