Old Fashion Coconut Pie

There’s something timeless about a slice of old-fashioned coconut pie. With its silky custard filling, toasty coconut flakes, and a touch of vanilla, this pie tastes like pure comfort—just like grandma used to make. Long loved across Southern kitchens, coconut pie has graced countless potlucks and family gatherings, securing its place as a cherished classic. The best part? It’s made with simple pantry staples and comes together quickly, making it perfect for holidays or any day you want something sweet and nostalgic.

What Makes It “Old-Fashioned”?

The name isn’t just for charm—it reflects the tradition behind the recipe. Imagine a pie cooling on the kitchen counter while family gathers around the table, waiting for that first warm slice. This is a dessert that has brought people together for generations, carrying with it stories, laughter, and a sense of home. Recreating it in your kitchen is like baking a piece of history.

Why You’ll Love This Coconut Pie

Three reasons: creamy, coconutty, irresistible. Its custard base melts in your mouth, while the shredded coconut adds texture and depth. It’s budget-friendly compared to store-bought pies, and you can easily adjust the sweetness to your liking. If you enjoy classics like pecan pie, this coconut version is a must-try—it’s comfort food with a tropical twist.

How to Make Old-Fashioned Coconut Pie

Ingredients

• 1 (9-inch) pie crust

• ¾ cup granulated sugar

• ¼ cup all-purpose flour

• 1½ cups whole milk

• 3 large eggs

• 1 teaspoon vanilla extract

• 1½ cups sweetened shredded coconut

• ¼ teaspoon salt

Instructions

1. Preheat oven to 350°F (175°C).

2. Place pie crust into a 9-inch dish.

3. In a bowl, whisk sugar, flour, and salt.

4. In another bowl, whisk together milk, eggs, and vanilla.

5. Slowly add the wet mixture to the dry, stirring until smooth.

6. Fold in shredded coconut.

7. Pour into the prepared crust and spread evenly.

8. Bake for 30 minutes, until set and lightly golden.

9. Cool for at least an hour before serving.

Serve at room temperature or chilled, with whipped cream if you’d like.

Perfect Pairings

Coconut pie shines on its own, but it pairs beautifully with:

• Vanilla ice cream for extra indulgence.

• A hot cup of coffee or tea.

• A Southern-style meal—think fried chicken and collard greens—for a nostalgic feast.

Tips for Success

• Use fresh coconut if you can for extra flavor.

• Avoid overmixing the batter; gently fold ingredients together.

• Sprinkle extra coconut on top before the final 5 minutes of baking for a toasted finish.

• Swap in coconut milk for a richer, deeper coconut taste.

Storage & Reheating

• Refrigerate leftovers loosely covered for up to 3 days.

• Freeze for up to 1 month (wrapped well to avoid freezer burn).

• Thaw overnight in the fridge before serving.

• Warm individual slices in the microwave for 30 seconds, or enjoy chilled.

Baking this old-fashioned coconut pie isn’t just about the dessert—it’s about the joy of creating something timeless. Whether you share it at a holiday table or enjoy a quiet slice with coffee, it’s sure to bring comfort and smiles with every bite.

Old Fashion Coconut Pie

This creamy, dreamy Old Fashion Coconut Pie is filled with coconut and vanilla, making it a nostalgic dessert perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dessert

Cuisine: Southern

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Pie

• 1 pre-made pie crust 1 pre-made pie crust (9-inch)
• 3/4 cup 3/4 cup granulated sugar
• 1/4 cup 1/4 cup all-purpose flour
• 1 1/2 cups 1 1/2 cups whole milk
• 3 large 3 large eggs
• 1 teaspoon 1 teaspoon vanilla extract
• 1 1/2 cups 1 1/2 cups sweetened shredded coconut
• 1/4 teaspoon 1/4 teaspoon salt

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. Prepare your pie crust in a 9-inch pie dish, following the instructions on the packaging if you’re using a store-bought one. Set aside.
3. In a medium bowl, whisk together the sugar, flour, and salt until well blended.
4. In a separate bowl, combine the milk and eggs, whisking until everything is mixed well. Then stir in the vanilla extract.
5. Gradually add the milk mixture to the flour mixture, stirring continuously to avoid lumps.
6. Fold in the shredded coconut into the mixture until evenly distributed.
7. Pour the mixture into the prepared crust, spreading it evenly.

Baking

1. Bake for 30 minutes or until the pie is set and lightly browned on top.

Cooling

1. Let the pie cool for at least an hour before slicing, allowing it to firm up.
2. Serve it chilled or at room temperature, perhaps with a dollop of whipped cream on top.

Notes

Use fresh coconut when possible for a better flavor. Be careful not to overmix your batter to avoid a tough texture. For a toasted coconut topping, sprinkle extra shredded coconut on top during the last 5 minutes of baking.