Grandma’s Southern Coconut Pie
There’s just something special about a recipe that’s been passed down from Grandma! This old-fashioned Southern Coconut Pie is one of those desserts that brings back memories of family gatherings and good home cooking. Made with simple ingredients, a rich, buttery filling, and plenty of shredded coconut, this pie bakes up beautifully golden brown with a soft, custard-like center.
Ingredients
- 1 cup granulated sugar
- 1 stick ½ cup unsalted butter, melted
- 3 large eggs
- 1 cup evaporated milk
- 1 tablespoon all-purpose flour
- ½ tablespoon vanilla bean paste
- 1½ cups shredded coconut
- 2 9-inch premade pie crusts
- Additional shredded coconut for topping optional
Instructions
- Preheat the oven. Preheat your oven to 350°F and prepare two 9-inch pie crusts.
- Mix the filling. In a large mixing bowl, combine the granulated sugar, flour, and melted butter. Mix until well incorporated.
- Add the eggs. Crack in all three eggs and use a hand mixer to blend until smooth and creamy.
- Add the milk and vanilla. Pour in the evaporated milk and vanilla paste. Continue mixing until everything is fully combined.
- Fold in the coconut. Using a spatula, gently fold in all 1½ cups of shredded coconut, making sure it’s evenly distributed throughout the filling.
- Fill the pie crusts. Divide the coconut filling evenly between the two prepared pie crusts. If desired, sprinkle a little additional shredded coconut over the tops.
- Bake. Place both pies into the preheated oven and bake for approximately 45 minutes, or until the tops are golden brown and the centers are set with a slight jiggle.
- Cool and serve. Remove the pies from the oven and allow them to cool completely before slicing. Serve and enjoy a little taste of Grandma’s kitchen!
Notes
- Two pies are better than one! This recipe makes two pies, making it perfect for holidays, family gatherings, or sharing with someone special.
- Extra coconut is optional. The filling already has plenty of coconut, but adding a little on top gives the pies an extra toasted coconut finish.
- Keep an eye on the crust. If the edges start browning too quickly, loosely cover them with aluminum foil.
- Allow time to cool. The custard filling will continue to set as the pies cool, making them easier to slice.
- Store leftovers properly. Cover and refrigerate leftover pie for up to 3–4 days.
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