Easy Coconut Pie Recipe

There’s something magical about an Easy Coconut Pie – it’s rich, creamy, and full of tropical flavor. This pie has a luscious custard filling packed with shredded coconut and bakes up beautifully with a golden-brown top. If you’re a fan of coconut, this dessert is a must-try, and the best part? You don’t even need to make a pie crust!

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I first tried this recipe on a whim when looking for a quick dessert that felt special but didn’t require a lot of effort. Now, it’s a go-to treat that always brings rave reviews. Let’s dive into the details of this dreamy coconut pie.

Why You’ll Love This Easy Coconut Pie

This Easy Coconut Pie is a treat for both novice and seasoned bakers. Here’s why it’s bound to become a favorite:

• Minimal Prep Time: With just 10 minutes of prep, this pie is ready for the oven! No need to roll out a crust or make a topping, making it perfect for last-minute gatherings or weeknight baking.
• Naturally Crustless: This pie creates its own crust as it bakes, so you don’t need to fuss with pastry. It’s an ideal dessert for anyone who loves pie but doesn’t have time for a full crust.
• Perfectly Balanced Flavor: The coconut flavor is front and center, balanced by a creamy custard that’s sweet but not overwhelming. The blend of textures – creamy inside and a slight crust on top – makes every bite irresistible.
• Great for Any Occasion: Whether you’re bringing a dessert to a party or just craving something sweet, this coconut pie fits the bill. It’s both homey and elegant, so it works for any event.

With its straightforward ingredients and foolproof instructions, this pie is a recipe you’ll come back to again and again.

Ingredients Notes

Each ingredient in this Easy Coconut Pie is simple but essential to creating the perfect texture and flavor. Let’s take a closer look:

• Sweetened Shredded Coconut: This is the star of the pie! The shredded coconut not only adds flavor but also texture. Using sweetened coconut gives the pie its perfect sweetness, but you can use unsweetened if you prefer a slightly less sweet result.
• All-Purpose Flour: A small amount of flour helps the pie set and gives it a bit of structure, allowing it to create its own “crust” as it bakes.
• Granulated Sugar: Just enough sugar enhances the sweetness without overwhelming the coconut. Feel free to adjust if you prefer a less sweet pie.
• Butter: Melted butter adds richness to the custard, helping it bake into a creamy, cohesive filling.
• Milk and Eggs: These combine to create the creamy custard that holds the coconut together. Use whole milk for the best texture, though any milk will work if you’re making adjustments.
• Vanilla Extract: A splash of vanilla rounds out the flavors, giving the pie a lovely aroma and subtle hint of warmth.

No special equipment needed – just a mixing bowl and a pie dish, making it even simpler to whip up.

How To Make This Easy Coconut Pie

Creating this Easy Coconut Pie is as simple as mixing and baking. Here’s the step-by-step process:

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9-inch pie dish with a bit of butter or nonstick spray to prevent sticking.
2. Mix the Ingredients: In a large mixing bowl, combine the melted butter, sugar, flour, and milk. Whisk until smooth, then add the eggs one at a time, mixing well after each. Stir in the shredded coconut and vanilla extract until everything is well incorporated.
3. Pour Into Pie Dish: Pour the mixture into your prepared pie dish. You’ll see that the batter is quite loose – don’t worry! It will firm up beautifully in the oven.
4. Bake the Pie: Place the pie in the oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The filling should be set but still have a slight jiggle in the middle.
5. Cool and Serve: Allow the pie to cool completely on a wire rack before slicing. This will help it set completely and make it easier to cut into neat slices. Serve at room temperature or chilled for a refreshing treat.

In about an hour, you’ll have a pie that’s ready to enjoy. Perfect for busy weeknights or last-minute desserts!

Storage Options

This Easy Coconut Pie stores wonderfully, making it a convenient dessert to make ahead or save for later. Here are some tips:

• Refrigerator: Store any leftovers in the refrigerator for up to 4 days. Cover the pie with plastic wrap or foil to keep it fresh.
• Freezer: You can freeze this pie as well! Wrap it in a layer of plastic wrap followed by foil, then freeze for up to 3 months. Thaw in the fridge overnight before serving.
• Reheating: While this pie is delicious cold, you can gently warm it in the oven at 300°F for about 10-15 minutes if you prefer it warm.

Variations and Substitutions

One of the best things about this recipe is its versatility! Here are a few fun variations to try:

• Add Almond Extract: For an extra depth of flavor, swap half of the vanilla extract for almond extract. The nutty flavor pairs perfectly with the coconut.
• Chocolate Coconut Pie: Stir in ½ cup of mini chocolate chips to the filling for a chocolatey twist. The melted chocolate adds a rich layer that complements the coconut beautifully.
• Lemon Zest: Add the zest of one lemon to the filling for a bright, zesty note that balances the pie’s richness with a hint of citrus.
• Gluten-Free Option: Substitute a gluten-free all-purpose flour blend for the regular flour to make this pie gluten-free. The texture may vary slightly, but it’ll still be delicious!
• Extra Toasty Coconut Topping: For even more coconut flavor, sprinkle an additional ¼ cup of shredded coconut on top before baking. It toasts up as the pie bakes, adding a delightful crunch.

This recipe is flexible enough to let you get creative, so don’t hesitate to experiment with your favorite flavors.

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