Gooey Southern Coconut Pie Recipe

Slice of pie with whipped cream for the feature image.

Gooey Southern Coconut Pie Recipe

This old-fashioned Southern coconut pie isn’t creamy — it’s baked, buttery, and gloriously gooey like a pecan pie gone tropical. Sweet flaked coconut, dark corn syrup, and vanilla come together in a golden filling that sets just right and tastes like the holidays at Grandma’s house. Simple pantry ingredients, big Southern flavor, and a texture that’ll have you sneaking “just one more bite.”

Course Dessert- Pie

Cuisine American - Southern

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 574kcal

Author Marye Audet-White

Ingredients

4 eggs
1 ½ cups sugar
1 ½ cups dark corn syrup
¼ cup butter melted
1 ½ teaspoons vanilla
¼ teaspoon salt
2 cups coconut flaked, sweetened
1 pie crust unbaked, 9-inch deep dish or 10-inch.

Instructions

Preheat the oven to 350F.
Melt butter and let it cool a little while continuing with the recipe.
Whisk the eggs in a large mixing bowl 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 unbaked 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 185℉ when inserted in center.
Cool overnight before serving.

Notes

Storage:

Cover with plastic wrap or place in an airtight container and refrigerate for up to 4 days. This pie does not freeze well.

Tips:

Lay a sheet of aluminum foil loosely over the top halfway through baking.
Cool the pie completely before cutting into it - overnight is best.

Nutrition