Can I use unsweetened coconut instead of sweetened?

Yes, but you'll want to increase the sugar by about 1/4 cup to compensate. Also, unsweetened coconut is typically drier, so you might consider soaking it in a tablespoon of milk before adding to the mixture.

Why did my pie filling curdle or separate?

This usually happens when eggs are cooked too quickly at too high a temperature. Make sure your oven is properly calibrated, and consider baking the pie on a lower rack if your oven runs hot. Also, letting the eggs come to room temperature before mixing helps prevent curdling.

Can I make this pie without a crust for a gluten-free option?

Absolutely! Simply butter your pie dish well, pour in the filling, and bake as directed. You'll end up with something closer to a coconut custard, but it will still be delicious. For a proper gluten-free version, use a gluten-free pie crust and substitute the all-purpose flour with a gluten-free 1:1 baking flour.

My pie seems too jiggly after baking. Did I underbake it?

The pie will continue to set as it cools. If the top is golden brown and the edges are set but the center still jiggles slightly (like set gelatin), it's likely done. If you're concerned, you can bake it for an additional 5-10 minutes with a piece of foil loosely covering the top to prevent over-browning.

Old Fashioned Coconut Pie Recipe

This Old Fashioned Coconut Pie is a true Southern classic that delivers nostalgic comfort in every bite. With its creamy, custard-like filling loaded with sweet coconut flakes and a perfectly flaky crust, this pie strikes that rare balance between simple preparation and extraordinary flavor. Ready in under two hours with minimal hands-on time, it’s the perfect dessert for both special occasions and casual family gatherings.

Why You’ll Love This Recipe

Nostalgic Flavor: This pie tastes like something your grandmother would make – rich, comforting, and packed with coconut goodness that takes you back to simpler times.
Surprisingly Simple: Despite its impressive appearance and complex flavor, this pie requires basic ingredients and straightforward techniques – no fancy equipment or pastry skills needed!
Versatile Dessert: Works beautifully as a holiday table centerpiece, a Sunday dinner finale, or even a special weeknight treat when you need a pick-me-up.
Make-Ahead Friendly: This pie actually tastes better after it’s had time to set, making it perfect for busy hosts who want to prepare dessert in advance.

Ingredients You’ll Need

Shredded Coconut: The star ingredient! Sweetened coconut flakes provide that classic texture and tropical flavor that makes this pie instantly recognizable.
Sugar: Granulated sugar sweetens the filling perfectly without overwhelming the coconut flavor.
Flour: Acts as a thickener, helping the custard filling set properly while baking.
Salt: Just a touch enhances all the other flavors – don’t skip this!
Whole Milk: Creates the creamy base for our custard. The fat content is important for rich texture, so I don’t recommend substituting with lower-fat options.
Butter: Adds richness and that unmistakable buttery flavor that makes homemade desserts so special.
Eggs: Provide structure and richness to the filling, helping it set into that perfect custard consistency.
Vanilla Extract: Adds depth and warmth to the coconut flavor.
Almond Extract: Optional but recommended – it complements coconut beautifully with a subtle nutty note.
Pie Crust: Use your favorite unbaked 9-inch pie crust, whether homemade or store-bought.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Toasted Coconut Pie

Toast half of the coconut before mixing into the filling for deeper flavor, then sprinkle some additional toasted coconut on top during the last 10 minutes of baking.

Coconut Cream Version

For a lighter texture, fold in 1 cup of whipped heavy cream to the cooled filling before refrigerating.

Chocolate Coconut Pie

Add 1/2 cup semi-sweet chocolate chips to the bottom of the pie crust before pouring in the filling for a delightful chocolate layer.

Coconut Lime Pie

Add 1 tablespoon of lime zest and 2 tablespoons of lime juice to the filling for a tropical twist.

How to Make Old Fashioned Coconut Pie

Step 1: Prepare for Baking

Preheat your oven to 350°F and have your unbaked pie crust ready in a 9-inch pie plate.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the sweetened shredded coconut, granulated sugar, all-purpose flour, and salt until evenly combined.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the whole milk, melted butter, eggs, vanilla extract, and almond extract (if using) until smooth and well blended.

Step 4: Create the Filling

Pour the wet ingredients into the dry ingredients, stirring gently but thoroughly until everything is well incorporated. The mixture will be somewhat thin – that’s exactly how it should be!

Step 5: Fill the Crust

Pour the coconut mixture into your unbaked pie crust, distributing it evenly.

Step 6: Bake to Perfection

Place the pie in your preheated oven and bake for 35-40 minutes. You’ll know it’s done when the top turns a beautiful golden brown and the center is mostly set but might still have a slight jiggle.

Step 7: Cool Completely

Allow the pie to cool on a wire rack for at least 1-2 hours before slicing. This cooling period is crucial for the filling to fully set.

Pro Tips for Making the Recipe

Watch the Crust Edges: If they’re browning too quickly, cover them with a pie shield or aluminum foil strips.
The Jiggle Test: When properly baked, the pie should be mostly set but have a slight jiggle in the center, similar to gelatin. It will continue to set as it cools.
Room Temperature Ingredients: Take your eggs out of the refrigerator 30 minutes before baking for a smoother filling.
Don’t Overmix: Stir just until ingredients are combined to avoid incorporating too much air, which can cause the filling to puff up and then sink dramatically.

How to Serve

This Old Fashioned Coconut Pie is wonderfully versatile when it comes to serving options:

Simple Elegance

Serve slices just as they are to truly appreciate the pie’s delicate coconut flavor and perfect texture.

Dressed Up

Add a dollop of freshly whipped cream and a light sprinkle of toasted coconut flakes for a more finished presentation.

À la Mode

A scoop of quality vanilla ice cream alongside a warm or room-temperature slice creates a delightful temperature and texture contrast.

Beverage Pairings

This pie pairs beautifully with coffee, tea, or even a small glass of amaretto liqueur for a special occasion dessert.

Make Ahead and Storage

Storing Leftovers

Cover any leftover pie loosely with plastic wrap or transfer to an airtight container and refrigerate for up to 3 days. The flavor actually improves after the first day!

Freezing

This pie freezes surprisingly well. Wrap individual slices or the entire pie tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months.

Reheating

Thaw frozen pie in the refrigerator overnight. For a warm slice, heat in the microwave for 15-20 seconds or place in a 300°F oven for about 10 minutes.

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes, but you’ll want to increase the sugar by about 1/4 cup to compensate. Also, unsweetened coconut is typically drier, so you might consider soaking it in a tablespoon of milk before adding to the mixture.
Why did my pie filling curdle or separate?

This usually happens when eggs are cooked too quickly at too high a temperature. Make sure your oven is properly calibrated, and consider baking the pie on a lower rack if your oven runs hot. Also, letting the eggs come to room temperature before mixing helps prevent curdling.
Can I make this pie without a crust for a gluten-free option?

Absolutely! Simply butter your pie dish well, pour in the filling, and bake as directed. You’ll end up with something closer to a coconut custard, but it will still be delicious. For a proper gluten-free version, use a gluten-free pie crust and substitute the all-purpose flour with a gluten-free 1:1 baking flour.
My pie seems too jiggly after baking. Did I underbake it?

The pie will continue to set as it cools. If the top is golden brown and the edges are set but the center still jiggles slightly (like set gelatin), it’s likely done. If you’re concerned, you can bake it for an additional 5-10 minutes with a piece of foil loosely covering the top to prevent over-browning.

Final Thoughts

This Old Fashioned Coconut Pie recipe has stood the test of time for good reason. In our busy world, there’s something deeply satisfying about creating a dessert that connects us to cooking traditions of the past while still being achievable for today’s home baker. The combination of creamy custard, sweet coconut, and buttery crust creates a dessert that’s both comforting and impressive. Give it a try the next time you want to bring a touch of nostalgic sweetness to your table!