A vintage coconut pie recipe is like nothing you’ve ever tried! Found in a very old southern cookbook, it’s something like pecan pie but with coconut instead of pecans. It’s gooey, sweet, and rich with lots of coconut flavor in a buttery, crumbly crust.
First published – November 7, 2016 — Last Updated – October 15, 2019
Southern Coconut Pie Ingredients
If you love pecan pie as much as I do then you’ll notice that the ingredients are very similar.
- Eggs used are pasture raised, large, organic eggs.
- Dark corn syrup gives this pie a deeper flavor that goes past just being sweet. I tried light corn syrup with it once and I just didn’t like it.
- Butter works best in this. I don’t recommend margarine.
- Vanilla should be a good quality, real vanilla.
- Salt used in this recipe is kosher salt – if you use regular table salt cut the measurement but 1/4.
- Flaked, sweetened coconut is the kind you buy in the package at the store. It’s moist and sweet. Don’t use just plain flaked coconut.
- 10-inch unbaked pie crust is what I used but you could use a 9-inch deep dish pie shell as well.
Old Southern Recipes Are Treasures
I have a huge collection of vintage and antique cookbooks. It’s so bad that the antique dealers within a 25 mile radius have my phone number and call me when they find a cookbook that was printed before 1960.
Often there are handwritten notes and recipes within the pages which I think are the cherry on top! This particular recipe fluttered out of the cookbook as I paged through it, written on yellowed notebook paper in a faded, spidery handwriting.
I was preheating the oven before I even finished reading the recipe.
The ingredients sounded more like a pecan pie to me. But, like many old recipes, I had to translate from measurements like “a scoop of butter the size of a hen’s egg”.
I was intrigued enough to play around with it a little bit and came up with this. SO good. The coconut floats up to the top and the rest of the ingredients make a sweet goo underneath.
Coconut Pie FAQs
Here are the most commonly asked questions about this recipe. If you don’t find the answer to yours here leave a comment below or email me – I’ll get back to you as soon as I can!
Should you refrigerate coconut pie?
Absolutely! Bacteria love room temperature foods! This recipe holds up better than most because it doesn’t include cream or milk but you should still refrigerate it after 2 or 3 hours.
Can I make coconut pie ahead of time?
Yes, you can make this coconut pie up to two days ahead of time and keep it tightly wrapped in the refrigerator.
Do you have to let pie cool before cutting?
Yes! It’s true of almost all pies but especially true of this one. If you cut it warm it will spread all over the plate. Refrigerate overnight for the best results.
Tips for Perfect Coconut Pie
If you’ve made pecan pie before you probably won’t have any trouble with this coconut pie recipe. Here are some tips –
- Lay a sheet of aluminum foil loosely over the top halfway through baking.
- Cool the pie completely before cutting into it – about 2 hours at room temperature.
- Chill overnight for prettiest slices.
- You can make this up to 3 days ahead and keep it wrapped in the refrigerator.
- This pie does NOT freeze well.
More Great Pie Recipes
I love a good pie and there are plenty of pie recipes here on Restless Chipotle! You’ll find many more in the Pie Category.
- Classic Pecan Pie is always a hit around here! This is perfectly gooey and I have a trick to getting the most possible pecans in every bite.
- Pumpkin Pie is another holiday classic that I love. I keep reminding myself I don’t have to limit it to the holidays! This one is creamy and perfectly spiced.
- Candy Apple Pie is so pretty! Bright crimson with big cinnamon flavor.
- Chocolate Chess Pie is like eating brownie batter from a buttery crust. It’s for serious choc-aholics only.
- S’mores Pie is full of chocolate and the great, smoky flavor of toasted marshmallows. This one was featured on Bloggers Cook Bon Appetit in 2012.
You Might Need…
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Cast iron heats evenly and there’s nothing better when it comes to a crispy, flakey pie crust. I love this cast iron pie pan by Camp Chef.
Old Fashioned Coconut Pie Recipe
I know you’ll love this southern coconut pie recipe as much as I do! It’s delicious with a dollop of whipped cream or a scoop of ice cream.
If you love this recipe please give it 5 stars!
Southern Coconut Pie Recipe
Print Add to CollectionEquipment Needed
- 10-inch pie pan
Ingredients
Instructions
- Preheat the oven to 350F.
- Whisk the eggs until they are well blended.
- Add the sugar, corn syrup, butter, vanilla, and salt.
- Whisk until smooth.
- Stir in the coconut.
- Pour the filling into the pie shell.
- Bake at 350F for 30 minutes.
- Cover loosely with aluminum foil and bake 20 to 30 more minutes.
- Pie will be a little jiggly in the center when done. An insta-read thermometer will read 185F when inserted in center.
- Cool completely before serving.
Notes
- Lay a sheet of aluminum foil loosely over the top halfway through baking.
- Cool the pie completely before cutting into it – about 2 hours at room temperature.
- Chill overnight for prettiest slices.
- You can make this up to 3 days ahead and keep it wrapped in the refrigerator.
- This pie does NOT freeze well.
Nutrition
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Marye Audet
It worked for me at 400F and that was the temperature called for in the original recipe (which was quite old..). Potentially it has to do with oven differences? You could try it at 350F for 55 minutes to an hour.
taylor @ greens & chocolate
This looks like a fun addition to the Thanksgiving pie spread!
Marye Audet
thanks Taylor! It is SO good.
Marye Audet
Thanks so much!
Allison - Celebrating Sweets
WOW! This looks sooooo good! I want to eat the screen! ha!
Marye Audet
I don’t think the screen would taste very good… :/
Taylor Kiser
Looks so delicious! This will be great for the holiday dessert table!
Cynthia | What A Girl Eats
When I first saw the photo, I thought it was pecan pie! The ooey, gooey bottom sounds fantastic! What a nice change of pace to add to the dessert buffet!
Marye Audet
I know! It does look like pecan pie! Omigosh it is so SO good.