If you’ve ever craved a dessert that feels like a tropical vacation in every bite, this Coconut Pie Recipe is exactly what you need. It’s beautifully rich, perfectly creamy, and bursting with the sweet, nutty flavor of coconut that’s both comforting and delightfully indulgent. This pie strikes the perfect balance between a luscious custard and a crispy toasted topping, making it a standout dessert for any occasion, whether you’re sharing it with family or impressing guests. Trust me, once you make this Coconut Pie Recipe, it’ll quickly become one of your go-to favorites for dessert time.
Ingredients You’ll Need
Whipping up this Coconut Pie Recipe is simpler than you might expect, and the ingredients are all pantry staples that come together to create a dreamy texture and irresistible flavor. Each ingredient plays an essential role—from the creamy sweetness of the condensed milk to the golden, toasted coconut topping that gives the pie its signature crunch.
- Sweetened condensed milk (1 14-oz can): This adds a rich, creamy sweetness that forms the luscious custard base of the pie.
- Bisquick (1/3 cup): A versatile mix that helps to set the filling with a smooth, just-right texture.
- Large eggs (3): Eggs provide structure and help bind everything together for that perfect sliceability.
- Butter, softened (1/4 cup): Adds richness and flavor depth, keeping the pie moist.
- Vanilla extract (2 tsp): Elevates the flavor with a warm, sweet aroma that complements the coconut beautifully.
- Sweetened flaked coconut (1½ cups): The star ingredient for that fun texture and irresistible coconut flavor, sprinkled on top for a delicious toasted finish.
How to Make Coconut Pie Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350 degrees. This ensures the oven is perfectly heated when the pie goes in. Grab a 10-inch pie plate and make sure to grease it well so your Coconut Pie Recipe will release easily and have a nice golden crust.
Step 2: Blend the Filling
In a blender, combine the sweetened condensed milk, Bisquick, eggs, softened butter, and vanilla extract. Blend this mixture on high speed for about 3 minutes. This step not only mixes the ingredients thoroughly but also incorporates some air, making the filling silky and smooth—just what you want for an incredible coconut custard.
Step 3: Pour and Stand
Pour the blended filling into your prepared pie plate and let it stand for 5 minutes. This resting time allows the batter to settle, so when you sprinkle on the coconut topping, it won’t sink and will toast up nicely in the oven.
Step 4: Add the Coconut Topping
Evenly sprinkle the sweetened flaked coconut all over the top of the pie. This layer will toast beautifully while baking, giving your pie a wonderful nutty crunch to contrast the creamy filling.
Step 5: Bake Until Perfect
Bake the pie for 35 to 40 minutes. You’ll know it’s done when a knife inserted near the edge comes out clean. Keep an eye on that coconut topping, too, as it should be golden and toasty, adding aroma and a bit of texture magic.
Step 6: Cool and Serve
Allow the pie to cool slightly before serving. It’s delicious warm or fully cooled, so you can decide whether you want that comforting just-out-of-the-oven feel or the perfectly set texture after chilling.
How to Serve Coconut Pie Recipe
Garnishes
For an extra special touch, try garnishing your Coconut Pie Recipe with a dollop of freshly whipped cream or a sprinkling of toasted coconut flakes to amp up the texture and flavor. A few fresh berries on the side add a pop of color and a subtle tart contrast that plays beautifully with the sweet coconut filling.
Side Dishes
This pie pairs wonderfully with a simple cup of coffee or a refreshing glass of iced tea. If you’re serving it as part of a larger meal, a light tropical fruit salad or a scoop of vanilla ice cream balances the richness with a cool, bright freshness.
Creative Ways to Present
Try serving individual slices on pretty dessert plates, drizzled with caramel or chocolate sauce for extra flair. You can also make mini versions in tart shells for parties. A sprinkle of toasted coconut or even some edible flowers on top will instantly turn your Coconut Pie Recipe into a dessert centerpiece everyone will talk about.
Make Ahead and Storage
Storing Leftovers
Leftover Coconut Pie Recipe should be refrigerated in an airtight container or covered tightly with foil or plastic wrap. It will stay fresh and delicious for up to 3 days. This way, the custard remains creamy and the toasted coconut topping doesn’t get soggy.
Freezing
If you want to save some for later, you can freeze the pie. Wrap it well in plastic wrap and then foil to prevent freezer burn. When properly wrapped, it should last up to 2 months. Thaw overnight in the fridge for best texture before serving.
Reheating
To enjoy the pie warm again, pop slices in a microwave for about 15 to 20 seconds. If you prefer, you can warm it in a preheated 300-degree oven for 10-15 minutes, which also helps refresh the toasted coconut topping’s crispiness.
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, you can! Just remember that unsweetened coconut will make the pie less sweet overall, so you might want to add a bit more sugar or sweetened condensed milk to keep that perfect balance of flavors.
Is Bisquick necessary in this Coconut Pie Recipe?
The Bisquick helps to give the custard a firm yet tender texture, but if you don’t have it, you could experiment with a bit of flour or cornstarch as thickening agents; just keep in mind the texture might vary slightly.
Can I prepare this pie without a blender?
Absolutely! You can whisk all the ingredients vigorously in a large bowl by hand or with an electric mixer until smooth and well combined. The blender just makes the process quicker and ensures a perfectly smooth filling.
How long should I let the pie cool before eating?
It’s best to let it cool for at least 15 to 20 minutes to allow the filling to set and make slicing easier. Of course, it’s delicious a bit warm too if you can’t wait!
What’s the best way to toast the coconut topping?
Sprinkling sweetened flaked coconut directly on top before baking lets it toast evenly during the baking process. If you want extra toasty coconut flavor, you can also toast some separately in a dry skillet and scatter it on top just before serving.
Final Thoughts
This Coconut Pie Recipe is a total winner for anyone who loves a rich, coconut-forward dessert that feels both homey and special. It’s easy to prepare, uses simple ingredients, and yields a pie that’s luscious and full of flavor from the first bite to the last. I can’t wait for you to try making it yourself and share it with people you love—it’s a dessert that truly brings smiles and happy memories every time.
Print
Coconut Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Coconut Pie features a creamy, sweet filling made with sweetened condensed milk, eggs, and vanilla, topped with toasted coconut for a delightful texture contrast. Perfectly baked in a 10-inch pie plate, it’s a comforting dessert ideal for family gatherings or any occasion.
Ingredients
Pie Filling
- 1 (14-oz) can sweetened condensed milk
- 1/3 cup Bisquick
- 3 large eggs
- 1/4 cup butter, softened
- 2 tsp vanilla extract
Topping
- 1½ cups sweetened flaked coconut
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the correct temperature for baking the pie evenly.
- Blend Ingredients: In a blender, combine the sweetened condensed milk, Bisquick, eggs, softened butter, and vanilla extract. Blend on high speed for 3 minutes until the mixture is smooth and well incorporated.
- Prepare Pie Plate: Grease a 10-inch pie plate thoroughly to prevent sticking. Pour the blended mixture into the pie plate and let it stand for 5 minutes to allow the filling to settle.
- Add Coconut Topping: Evenly sprinkle the sweetened flaked coconut over the top of the filling for a crispy, sweet crust once baked.
- Bake the Pie: Bake in the preheated oven for 35 to 40 minutes or until a knife inserted near the edge comes out clean, indicating the filling is set.
- Cool and Serve: Allow the pie to cool slightly before serving. It can be enjoyed warm or cooled, and leftovers should be refrigerated for freshness.
Notes
- For a nuttier flavor, lightly toast the coconut before sprinkling on top.
- Letting the batter rest before baking helps improve texture.
- Use fresh coconut flakes instead of sweetened for a less sugary option.
- Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Store pie covered in the refrigerator and consume within 3 days.
