This easy coconut pie recipe is one of my family’s favorite desserts. It is super easy to fix and I always have the ingredients on hand.
Okay, so maybe, this is exactly why I keep shredded coconut in the freezer at all times. 😉
I’ve been making this easy coconut pie recipe for years. It is a crustless custard pie that works well for a middle of the week treat. And it is an excellent way to use up farm fresh eggs when the laying hens are all producing and eggs are piling up.
I believe I found the original recipe in an old women’s magazine. With so few ingredients it was easy to memorize. I wish I could remember where the recipe came from to give proper credit.
Equipment You Will Need:
- measuring cup
- measuring spoons
- 10″ pie pan
Easy Coconut Pie
- 2 cups milk
- 1 cup organic cane sugar
- 4 large eggs
- 1/2 cup unbleached all purpose flour
- 6 tbsp butter, cold
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1 cup shredded coconut
Preheat over to 350 degrees.
In a blender combine all ingredients. Cover and blend for 15 seconds until all ingredients are incorporated. Life lid and scrap sides of blender. Cover and blend for 15 more seconds.
Pour into a greased 10-in pie pan. (I use soft butter to grease mine.)
Bake at 350 degrees for 50-55 minutes or until a knife inserted into center of the pie comes out clean.
Additional Recipe Tips & Pointers
When you first take it out of the oven you will notice that is tall and airy. As it cools it will condense giving it a custard like texture.
While cooking it is not unusual for some of the fat to bubble over the 10″ pie plate. Place a cookie sheet on the rack beneath the pie for easier clean up.
This easy coconut pie is absolutely delicious warm. If you happen to have leftovers (I know, who am I kidding!) be sure to cover and store in the refrigerator.
I always keep shredded coconut in the freezer, specifically for this recipe. There is no need to thaw the frozen coconut, just add it to the blender as directed.
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