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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.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings 8

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
 

  1. Preheat the oven. Preheat your oven to 350°F and prepare two 9-inch pie crusts.
  2. Mix the filling. In a large mixing bowl, combine the granulated sugar, flour, and melted butter. Mix until well incorporated.
  3. Add the eggs. Crack in all three eggs and use a hand mixer to blend until smooth and creamy.
  4. Add the milk and vanilla. Pour in the evaporated milk and vanilla paste. Continue mixing until everything is fully combined.
  5. 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.
  6. 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.
  7. 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.
  8. 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.