There's nothing quite like the aroma of Easy Coconut Pie baking in the oven, filling your home with the warm, tropical scent of toasted coconut. This pie is the perfect combination of creamy custard and coconut richness, with a crust that forms magically on its own while baking! This recipe has been a staple in our family, especially during holiday gatherings when everyone craves a simple, sweet treat.

If you're a coconut fan or just looking for an easy dessert to wow your family, this Easy Coconut Pie is for you!

Why You'll Love This Easy Coconut Pie

Once you try this coconut pie, it might just become your go-to dessert. Here’s why you’ll absolutely love it:

Firstly, it’s incredibly easy to make. Just mix up a few ingredients, pour it into a pie pan, and let the oven do the rest. No rolling out dough, no fussy crust—just straightforward, delicious pie!

Next, it’s perfect for coconut lovers. With both shredded coconut and coconut milk, each bite is packed with tropical flavor. The natural sweetness of the coconut pairs beautifully with the custard base, making it satisfying without being overly sweet.

This pie is also a one-bowl recipe, which means minimal cleanup. Everything blends together in one bowl, and the oven takes care of the rest. It’s a wonderful choice when you’re short on time or don’t want to create a mountain of dishes.

Lastly, the texture is dreamy. As it bakes, the flour settles to form a light, almost crust-like layer on the bottom while the custard layer stays smooth and creamy. Topped with golden, toasted coconut, it’s a pie that impresses without any fuss!

Ingredients Notes

This Easy Coconut Pie only requires a handful of simple ingredients. Here’s a quick breakdown of what makes this pie so delicious:

Shredded Coconut: Use sweetened shredded coconut for a touch of sweetness that balances perfectly with the custard. You can use unsweetened if you prefer, but the pie won’t be as sweet.
Coconut Milk: This is essential for giving the pie a rich, coconut flavor. Full-fat coconut milk works best here for a creamy texture, but if you prefer, you can substitute with light coconut milk for a slightly lighter version.
All-Purpose Flour: Just a small amount of flour helps the pie form its unique texture, with a custard-like middle and a crust-like layer on the bottom.
Sugar: Regular granulated sugar is all you need. If you like your pie on the less sweet side, you can reduce the amount slightly.
Eggs: The eggs help set the custard, giving the pie its creamy texture. Make sure they’re at room temperature for smoother blending.
Butter: Melted butter adds richness and flavor, giving the pie its slightly indulgent quality. If you’re dairy-free, you can use coconut oil instead.

No special equipment is needed—just a mixing bowl and a pie pan!

How To Make This Easy Coconut Pie

Making this coconut pie is as simple as it gets. Here’s how to create your very own tropical dessert:

Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease a 9-inch pie pan with a little butter or non-stick spray.
Mix the Ingredients: In a large mixing bowl, combine the eggs, sugar, melted butter, and coconut milk. Whisk until the mixture is smooth and well-blended. Then, add the flour and shredded coconut, stirring until everything is incorporated.
Pour and Bake: Pour the mixture into the prepared pie pan, making sure it spreads evenly. Place the pie in the oven and bake for about 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Once the pie is done, let it cool to room temperature before slicing. This helps the custard set fully, making it easier to serve.

This pie bakes in under an hour, with minimal hands-on time—perfect for busy evenings or when you’re craving a quick dessert!

Storage Options

If you happen to have leftovers (which is rare with this pie!), here’s how to store it:

Room Temperature: You can keep the pie at room temperature for up to 2 days if covered loosely with plastic wrap or foil.
Refrigerator: For longer storage, cover the pie with plastic wrap and place it in the fridge. It will stay fresh for up to 4-5 days.
Freezing: This pie can also be frozen. Wrap individual slices in plastic wrap and place them in an airtight container. Thaw in the fridge overnight before serving.

To reheat, place a slice in the microwave for about 10-15 seconds to warm it up slightly, making it taste fresh-baked all over again!

Variations and Substitutions

One of the best things about this pie is its flexibility. Here are a few ideas to change it up:

Add a Chocolate Drizzle: Melt a little chocolate and drizzle it over each slice before serving for a decadent chocolate-coconut combination.
Pineapple-Coconut Twist: Mix a few tablespoons of crushed pineapple into the batter for a tropical, pina-colada-inspired pie. It adds a hint of fruity sweetness that complements the coconut.
Almond Joy-Inspired: Add a handful of chopped almonds or chocolate chips to the batter for a pie reminiscent of an Almond Joy bar.
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend. The texture may be a bit softer, but it will still taste delicious!

Experiment with these ideas to make the pie truly your own—whether you add a little extra tropical flair or go for a chocolatey twist!

This Easy Coconut Pie is the perfect dessert for any coconut lover. With its simple ingredients, easy prep, and endless ways to customize, it’s a recipe you’ll come back to time and time again. Enjoy a slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special treat!