There’s something truly irresistible about the smell of coconut pie baking in the oven, filling the kitchen with warm, tropical sweetness. This easy coconut pie has been a go-to dessert in my family for years, especially when I need a simple treat that’s guaranteed to impress. Made with just a handful of ingredients, this pie comes together quickly, yet delivers big on flavor and creamy texture that melts in your mouth.

If you’re looking for a fuss-free dessert that feels a bit like a vacation in a bite, this coconut pie is for you. Let’s dive into why you’re going to love this recipe as much as I do.

Why You’ll Love This Easy Coconut Pie

If you’re a fan of coconut, this pie is going to be your new best friend. Here are a few reasons why this recipe stands out:

First off, it’s incredibly quick and simple to make. With just one bowl and a few pantry staples, you’ll have a delicious pie ready to bake in no time. It’s perfect for those days when you need a last-minute dessert but don’t want to skimp on flavor.

This pie is also a self-crusting wonder. That means you don’t need to fuss with rolling out a traditional pie crust. The flour in the batter settles during baking to create a delicate, custardy layer that acts as a crust, giving you that classic pie structure without any extra work.

Another huge bonus? It’s naturally gluten-free! This is great if you’re accommodating guests with dietary restrictions – just double-check your ingredients to ensure everything is certified gluten-free.

Finally, this pie has that perfect balance of creaminess and coconut flavor. Each bite is loaded with creamy, custard-like texture and a hint of tropical sweetness. It’s a dessert that feels indulgent but light enough to enjoy anytime.

Ready to try this easy and delicious pie? Let’s break down the ingredients you’ll need.

Ingredients Notes

The beauty of this easy coconut pie lies in its simplicity. Each ingredient has a purpose, working together to create a rich, flavorful dessert.

Sweetened shredded coconut is the star here, bringing in that tropical flavor and chewy texture. You’ll want sweetened coconut for the best results, as it adds just the right amount of sweetness to the pie.
Sugar helps bring out the natural sweetness of the coconut and adds just enough sweetness without overpowering the pie. If you prefer a less sweet version, you can reduce the sugar slightly without affecting the texture.
Milk gives the pie its creamy texture. I recommend using whole milk for a richer result, but you can substitute with other types of milk, like almond or coconut milk, for a dairy-free option.
Eggs act as the binding agent, creating the custard-like structure that makes this pie so luscious. Make sure to whisk them well, so the pie bakes evenly.
Vanilla extract adds warmth and depth, enhancing the coconut flavor without taking over. A splash of almond extract can be added for an extra boost of nuttiness if you love a strong coconut flavor.
Butter rounds out the pie with a subtle richness. Melted butter helps create the self-crusting effect as the pie bakes, so don’t skip this key ingredient!

You won’t need any special equipment for this recipe—just a mixing bowl, a whisk, and a pie dish. With just a few simple steps, you’ll be ready to get this pie in the oven.

How to Make This Easy Coconut Pie

Creating this coconut pie is a breeze, and it doesn’t take much time at all. Here’s how to make it:

Preheat your oven and prepare your pie dish. Start by preheating your oven to 350°F (175°C). Grease a standard 9-inch pie dish with a little butter or cooking spray to make sure the pie slices come out smoothly.
Mix your wet ingredients. In a large mixing bowl, whisk together the sugar, eggs, and vanilla extract until the mixture is smooth and slightly frothy. This will help the pie rise and give it a light, airy texture.
Add the remaining ingredients. Pour in the milk and melted butter, then fold in the shredded coconut and a pinch of salt. Stir until all the ingredients are well combined, but avoid overmixing.
Pour into the pie dish and bake. Transfer the batter to your prepared pie dish and smooth out the top. Place it in the oven and bake for about 45-50 minutes, or until the top is golden and the center is set. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Cool before serving. Allow the pie to cool completely on a wire rack. It’s best served at room temperature or chilled for a firmer texture.

This coconut pie will stay fresh for several days in the refrigerator, but I doubt it will last that long—it’s hard to resist!

Storage Options

If you’re lucky enough to have leftovers, storing this coconut pie is easy.

In the Refrigerator: Wrap the pie tightly with plastic wrap or cover it in an airtight container. It will keep well in the fridge for up to 4 days. This pie actually improves in flavor as it sits, so don’t hesitate to make it a day or two in advance if you’re planning to serve it for a special occasion.
In the Freezer: You can also freeze this coconut pie! Wrap it tightly in plastic wrap, then cover with a layer of aluminum foil. It will keep in the freezer for up to 3 months. To enjoy, thaw in the refrigerator overnight and bring to room temperature before serving.
Reheating Tips: If you prefer your pie warm, simply heat individual slices in the microwave for 10-15 seconds. This softens the texture and brings out the coconut aroma beautifully.

Variations and Substitutions

This easy coconut pie is versatile enough to handle a few creative tweaks! Here are some fun ways to make it your own:

Make it dairy-free. Swap the milk with coconut milk and use a dairy-free butter substitute for a fully dairy-free version. The coconut milk enhances the tropical flavor, making it even more decadent.
Try a sugar alternative. If you’re looking to cut back on sugar, use a sugar substitute like coconut sugar, monk fruit, or a sweetener of your choice. Just be aware that some alternatives may slightly alter the flavor or texture.
Add a citrus twist. Adding a little lemon or lime zest to the batter brightens the pie and gives it a fresh twist. The acidity pairs beautifully with the richness of the coconut.
Go nuts! Try folding in a handful of chopped nuts, such as almonds or macadamia nuts, for added crunch and a complementary flavor. Toast the nuts beforehand for the best results.
Top with whipped cream or ice cream. For an extra treat, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream. It’s a dreamy combination you won’t want to miss.

This coconut pie is perfect just as it is, but don’t hesitate to experiment with these variations to create a version that’s uniquely yours. I hope you enjoy every last bite of this sweet, creamy, and delightfully simple pie!