I can never resist a pie that turns a handful of simple ingredients into a sweet, buttery coconut masterpiece with a crispy golden top. Five minutes of prep, and it looks like it came straight from a bakery.

Jump to Recipe

I’m obsessed with this coconut pie because it tastes like I did way more than I actually did. The top gets crispy and golden, the center stays sweet and buttery, and every bite is loaded with that chewy coconut bite I can’t quit.

I love that sweetened condensed milk gives it this rich, glossy filling without making the whole thing feel fussy. And the ready made pie crust keeps it firmly in lazy-dessert territory.

But the flavor? Big.

Loud. Coconut in every forkful.

The kind of pie I slice “just a sliver” of, then immediately go back for more again.

Ingredients

Print Recipe (No Advertisments)

Ready-made pie crust keeps this dessert low-stress, with flaky edges that still feel homemade.
Sweetened condensed milk brings creamy sweetness, basically the shortcut that makes the filling dreamy.
Eggs help the pie set up, so you’ll get clean, custardy slices.
Vanilla adds that warm bakery smell everyone notices before they even taste it.
Fine salt keeps the sweetness in check, because coconut pie can get loud fast.
Sweetened shredded coconut gives chewy texture, toasty flavor, and that classic coconut-pie bite.
Extra coconut on top adds a little crunch and makes it look extra cozy.
Melted butter makes the filling richer, smoother, and a little more old-school.
Plus, the whole mix feels fancy without asking you to work hard.

Ingredient Quantities

1 (9 inch) ready made pie crust, unbaked

1 (14 ounce) can sweetened condensed milk

3 large eggs

1 teaspoon vanilla extract

1/4 teaspoon fine salt

1 1/2 cups sweetened shredded coconut, plus extra for sprinkling

3 tablespoons unsalted butter, melted and slightly cooled

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 degrees F and place the unbaked 9 inch pie crust in a pie dish if not already fitted.

2. In a medium bowl whisk together 1 (14 ounce) can sweetened condensed milk, 3 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon fine salt until smooth.

3. Stir in 1 1/2 cups sweetened shredded coconut and 3 tablespoons melted unsalted butter until evenly combined.

4. Pour the coconut filling into the unbaked pie crust, smoothing the top with a spatula.

5. Sprinkle a little extra shredded coconut over the top for a crisp, toasted finish.

6. Place the pie on a baking sheet to catch any spills and bake in the preheated oven for 35 to 45 minutes.

7. Check for doneness when the edges are golden and the center is set but still has a slight jiggle; the top should be lightly browned.

8. Remove the pie from the oven and let it cool completely on a wire rack for at least 1 to 2 hours to finish setting.

9. Chill the cooled pie in the refrigerator for 1 hour for cleaner slices, if desired.

10. Before serving, sprinkle additional toasted coconut if you like and slice with a sharp knife.

Equipment Needed

1. Oven
2. 9 inch pie dish
3. Medium mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Rubber or silicone spatula
7. Small saucepan or microwave-safe bowl for melting butter
8. Baking sheet
9. Wire cooling rack
10. Sharp knife for slicing

FAQ

Q: What oven temperature and baking time does this pie need? A: Bake at 350°F for 25 to 30 minutes, or until the filling is set at the center and the crust is golden.

Q: Can I use unsweetened shredded coconut instead of sweetened? A: Yes, but the pie will be less sweet. Consider adding 2 to 3 tablespoons of granulated sugar or a touch more sweetened condensed milk to taste.

Q: How can I tell when the pie is done? A: The edges should be lightly puffed and golden, and the center should no longer be liquid. A gentle jiggle in the pan is fine, it will finish setting as it cools.

Q: Can I use a frozen preformed crust? A: Yes. No need to thaw first unless the package says to. Bake directly from frozen at the same temperature and time, checking for doneness as above.

Q: How should I store leftovers and how long will they keep? A: Cover and refrigerate for up to 4 days. Bring to room temperature or serve chilled. For longer storage, freeze slices wrapped tightly for up to 1 month.

Q: Can I add mix ins or toppings like chocolate or whipped cream? A: Yes. Fold in up to 1/2 cup chopped nuts or chocolate chips, or sprinkle extra shredded coconut on top before baking. Finish with whipped cream just before serving for best texture.

Easiest Coconut Pie Ever! Recipe Substitutions and Variations

Sweetened condensed milk: 1 cup evaporated milk plus 1/3 cup granulated sugar simmered until slightly reduced and cooled for similar sweetness and texture.
Eggs: 3/4 cup silken tofu, pureed until smooth, for a custardy, eggless set; or 3 tablespoons ground flaxseed mixed with 9 tablespoons water for a firmer, denser bind.
Sweetened shredded coconut: use 1 1/2 cups unsweetened shredded or flaked coconut and add 2 to 3 tablespoons extra sugar to taste; or substitute toasted coconut flakes for a nuttier flavor and crunch.
Unsalted butter: replace with 3 tablespoons melted coconut oil or neutral vegetable oil at a 1:1 ratio for similar moisture and mouthfeel.

Pro Tips

1) Toast some of the shredded coconut first. Lightly toasting half or most of the coconut in a dry skillet or on a baking sheet until golden brings out a deeper, nutty flavor and gives better texture. Reserve a handful to sprinkle on top before baking for a pretty finish.

2) Let ingredients come to room temperature and cool the butter slightly. Warm eggs and condensed milk mix together more evenly, and adding butter that is only slightly warm prevents it from cooking the eggs or creating oily pockets.

3) Protect the crust edges if they brown too fast. If the pie is browning on the rim before the center is set, tent the edges with foil or use a pie shield to keep them from overbrowning while the filling finishes.

4) Be patient with cooling and slicing. Let the pie cool completely at room temperature and then chill for clean slices. For neat servings, wipe a sharp knife between cuts or warm the blade under hot water and dry it before slicing.

Easiest Coconut Pie Ever! Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

406

kcal

Equipment: 1. Oven
2. 9 inch pie dish
3. Medium mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Rubber or silicone spatula
7. Small saucepan or microwave-safe bowl for melting butter
8. Baking sheet
9. Wire cooling rack
10. Sharp knife for slicing

Ingredients

1 (9 inch) ready made pie crust, unbaked
1 (14 ounce) can sweetened condensed milk
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon fine salt
1 1/2 cups sweetened shredded coconut, plus extra for sprinkling
3 tablespoons unsalted butter, melted and slightly cooled

Directions

Preheat oven to 350 degrees F and place the unbaked 9 inch pie crust in a pie dish if not already fitted.
In a medium bowl whisk together 1 (14 ounce) can sweetened condensed milk, 3 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon fine salt until smooth.
Stir in 1 1/2 cups sweetened shredded coconut and 3 tablespoons melted unsalted butter until evenly combined.
Pour the coconut filling into the unbaked pie crust, smoothing the top with a spatula.
Sprinkle a little extra shredded coconut over the top for a crisp, toasted finish.
Place the pie on a baking sheet to catch any spills and bake in the preheated oven for 35 to 45 minutes.
Check for doneness when the edges are golden and the center is set but still has a slight jiggle; the top should be lightly browned.
Remove the pie from the oven and let it cool completely on a wire rack for at least 1 to 2 hours to finish setting.
Chill the cooled pie in the refrigerator for 1 hour for cleaner slices, if desired.
Before serving, sprinkle additional toasted coconut if you like and slice with a sharp knife.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.