🥥 Grammie’s Coconut Pie: A Sweet Slice of Nostalgia
“I am so happy to find a coconut pie recipe from my Grammie!” — those words say it all. Some recipes aren’t just about ingredients or technique; they’re about memories, family, and the deep comfort of tradition.
This classic old-fashioned coconut pie combines sweetened condensed milk and shredded coconut in a luscious custard base — all nestled into a golden pie crust. It’s incredibly easy to make, rich in flavor, and guaranteed to bring smiles with every bite.
Whether you’re new to baking or looking to recreate a family favorite, this guide will walk you through everything you need to know — with tips from top chefs, a nutrition breakdown, FAQs, health insights, and serving ideas.
📜 The Legacy of Coconut Pie
In Southern kitchens and vintage cookbooks, coconut pie is a classic dessert that’s stood the test of time. Often passed down through generations, it’s known for being:
- Simple: Just a handful of pantry staples
- Custardy: Soft, creamy, and satisfying
- Sweet & toasty: Coconut rises to the top and toasts as it bakes
- Family-approved: Loved by all ages, especially when served with whipped cream
Chef Ree Drummond (The Pioneer Woman) says, “There’s nothing more charming than a dessert that makes you feel five years old again.” This pie does exactly that.
📝 Ingredients for Grammie’s Coconut Pie
- 1 pre-baked pie crust (store-bought or homemade)
- 1 can (14 oz) sweetened condensed milk
- 1 cup shredded sweetened coconut
- 2 large eggs
- ½ cup milk (whole or 2%)
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: additional 2 Tbsp coconut for topping
Chef Ina Garten’s Tip:
“Use the best vanilla you can find. It makes a simple dessert taste extraordinary.”
👩🍳 How to Make Coconut Pie
This pie is as easy as mix, pour, and bake — no fancy equipment required!
- Preheat oven: Set to 350°F (175°C).
- Whisk filling: In a large bowl, whisk together eggs, sweetened condensed milk, milk, vanilla, and salt until smooth.
- Add coconut: Stir in shredded coconut (reserve a small amount for topping, if desired).
- Fill crust: Pour the mixture into the pre-baked pie shell.
- Top it off: Sprinkle reserved coconut on top for added texture and a golden finish.
- Bake: Bake for 40–45 minutes, or until the top is golden and the center is set (a slight jiggle is okay).
- Cool: Let the pie cool at room temperature, then chill for 1 hour before serving.
Pro tip: Cover crust edges with foil if they brown too quickly during baking.
🍽 Serving & Pairing Suggestions
- Top with fresh whipped cream or a dollop of Greek yogurt
- Pair with fresh berries or a drizzle of raspberry sauce
- Serve with coffee, milk, or sweet tea for a true Southern finish
- Add toasted almonds or a sprinkle of cinnamon for extra flair
📊 Nutrition & Health Benefits
| Nutrient | Per Slice (1/8 pie) | Benefits |
|---|---|---|
| Calories | ≈ 330–360 kcal | Energy-dense, perfect for dessert |
| Carbohydrates | ≈ 36 g | From coconut and sweetened milk |
| Sugar | ≈ 28 g | Natural and added sugars — moderation is key |
| Protein | ≈ 5 g | From eggs and milk |
| Fat | ≈ 18 g | From coconut and crust — provides satisfaction |
| Fiber | ≈ 1–2 g | Mostly from coconut |
| Calcium | ≈ 15% DV | Supports bone health |
🧠 Health & Safety Tips
- Use fresh eggs: Always crack into a separate bowl to check quality.
- Dairy storage: Chill pie promptly if not serving right away — due to milk and egg content.
- Moderate portions: This pie is rich — a small slice satisfies.
- Allergy check: Contains dairy, eggs, and gluten (if crust isn’t gluten-free).
- Homemade crust: To reduce added sugars or preservatives, make your own pie crust with flour, butter, and a pinch of salt.
Chef Gordon Ramsay’s Note:
“Even a humble dessert can be showstopping — if baked with care and served with heart.”
🔁 Variations to Try
- Lemon coconut pie: Add 1 tsp lemon zest to the filling for brightness.
- Toasted coconut pie: Toast half the coconut before mixing in — adds crunch and a nutty aroma.
- Chocolate swirl: Drizzle melted chocolate over the filling before baking for a coconut-chocolate combo.
- Crustless version: Skip the crust and bake in a greased pie dish — it forms its own base!
- Mini coconut pies: Use a muffin tin and prebaked tart shells for bite-sized versions — great for parties!
❓ Top 10 FAQs
- Can I use unsweetened coconut?
Yes, but the pie will be less sweet. You can compensate by adding 1–2 Tbsp sugar to the filling. - Do I need to pre-bake the pie crust?
Yes — this prevents a soggy bottom and ensures the custard sets evenly. - Can I make this dairy-free?
Try using coconut condensed milk and a plant-based milk like almond. Results may vary but will still be delicious. - Why is my pie jiggly in the center?
That’s okay! It will firm up as it cools. Don’t overbake — the custard sets as it chills. - Can I freeze this pie?
Yes. Cool completely, wrap tightly, and freeze for up to 1 month. Thaw in fridge overnight. - How long does it keep in the fridge?
3–4 days, stored in an airtight container or wrapped in plastic wrap. - Can I use coconut milk instead of regular milk?
Yes — use full-fat canned coconut milk for the best texture and flavor. - Can I make this gluten-free?
Use a gluten-free pie crust or make it crustless. The filling itself is gluten-free. - Should I refrigerate the pie overnight?
Yes, for best texture and flavor, chill for at least 1 hour before slicing. - Can I double the recipe?
Yes — bake in two standard pie plates or one large deep-dish pie pan (adjust baking time).
🔗 Related Recipes on FreshTonerHungar.com
- Best Southern Pecan Pie — another classic from Grandma’s kitchen.
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