Description
This creamy, rich coconut pie combines the comforting taste of sweetened condensed milk, coconut milk, and shredded coconut inside a flaky crust. Perfect for gatherings or weeknight desserts.
Ingredients
1 cup shredded unsweetened coconut
1 can (14 oz) sweetened condensed milk
3 large eggs
1 ½ teaspoons vanilla bean
¾ cup full-fat coconut milk
4 tablespoons melted butter
1 9-inch pie crust (homemade or store-bought)
Instructions
Preheat oven to 350°F (175°C).
In a large bowl, whisk eggs until frothy. Mix in condensed milk, vanilla, and coconut milk.
Fold in the shredded coconut and melted butter.
Pour into pie crust and smooth the top.
Bake for 45–50 minutes, until golden and set.
Cool for 20 minutes before serving.
Notes
Add a pinch of citrus zest or nutmeg for enhanced flavor.
Cover crust edges halfway through baking to avoid burning.
Serve with a dollop of coconut whipped cream.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southern American
Nutrition
- Calories: 375
- Fat: 22g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 92mg
Keywords: coconut pie, southern dessert, classic coconut pie, baked custard pie