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Grammie’s Coconut Pie

A classic coconut pie that brings back nostalgic memories from family gatherings with its rich, creamy filling and delightful coconut crunch.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the pie filling
  • 1 pre-baked pie crust 1 pre-baked pie crust Store-bought or homemade.
  • 1 cup 1 cup granulated sugar
  • 1 cup 1 cup unsweetened shredded coconut Use unsweetened for best results.
  • 1/4 cup 1/4 cup all-purpose flour
  • 1/4 teaspoon 1/4 teaspoon salt
  • 2 cups 2 cups whole milk Substitutes like almond milk are acceptable.
  • 3 large eggs 3 large eggs
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 teaspoon 1 teaspoon coconut extract Optional but enhances coconut flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine sugar, shredded coconut, flour, and salt. Whisk until evenly blended.
  3. Mix in milk, eggs, vanilla extract, and coconut extract. Whisk until smooth.
  4. Gently pour the coconut mixture into the pre-baked pie crust.
Baking
  1. Bake in the oven for 45-50 minutes, until the filling has set and the top is lightly golden.
  2. Once out of the oven, let it sit at room temperature before chilling in the fridge for at least an hour.

Notes

Top with whipped cream and toasted coconut for decoration. Can be made a day in advance and stored in the fridge. Leftovers can be stored for up to 3 days.