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Flash Back Friday ~ Self-Crust Coconut Pie..the easy way

For Flashback Friday I'm sharing this delicious coconut pie. If you don't have enough time to bake the usual coconut pie, this is the easy route to go. The filling is like a custard, add a bit of whipped cream and toasted coconut sprinkled on top and you will have a wonderful dessert to serve.

  • 4 eggs
  • 2/3 cup sugar
  • 1/2 cup flour
  • 1/4 cup butter, melted
  • 2 cups milk
  • 1 1/2 cups coconut, flaked is my favorite but shredded is fine.
  • 1 teaspoon vanilla
  1. Combine the ingredients in order given, whisking to combine thoroughly.
  2. Pour into a greased 10" pie pan, I used a glass pie pan.
  3. Bake in a 350ยบ oven for 45 to 50 minutes or until golden brown. The center will still be a bit jiggly.
  4. Cool completely on a cooling rack. I couldn't wait and tasted it while still warm, so good.
  5. I served the pie with whipped cream and a sprinkling of toasted coconut. 
  6. Serves: 8-10


  1. Thank you for this recipe! I'm going to print it off and make this soon! Not having a crust should lower the calories, right?? I love coconut pie!

  2. Is the coconut sweetened or unsweetened?

    1. I used sweetened but I think unsweetened would work too.

    2. PLEASE use unsweetened - I'm going to try this with almond milk and/or coconut milk and see how it goes - I'm going to switch the sugar with raw honey and only use 1/2 the amount suggested. It'll work or it won't, I'm sure if it doesn't, the "mess" will still be edible, just not photo worthy, LOL.

    3. Or, you could use sweetened and then cut the sugar a bit, if you think it might be too sweet.

    4. Unknown..please let us know how this pie turns out if you are using unsweetened coconut and substituting the sugar with honey and using less of it. A photo would be wonderful:)
      Anonymous..cutting back the sugar a bit would work too.
      Thank you for the feedback.

    5. Sorry, no photo LOL, didn't think about until it was already gone. My grandchildren stopped in on an unexpected visit (Yay!) and my grandson ate 13 of the pie himself, so I think it was a hit!
      I have really made a different recipe from this recipe by substituting so much. I used Almond milk and a bit less flour, just slightly less as the first time it was too "set", still edible, but I'd like it more custardy and jiggly. I used raw honey instead of sugar and cut it in half, to 1/3 cup. Since I used unsweetened Vanilla Almond milk I didn't add more vanilla.
      I'm going to experiment more and use Chia seeds instead of flour next time.... I'll try to remember to take a photo this time. Not sure why I am "Unknown", I am Patricia from northern Alberta.

    6. grandson ate one third of the pie, not 13 pies....

  3. If I used a 9" pie pan to make it a little thicker, do you think it would fit and also, would it set up alright?

    1. A 9" pan should be fine. You might need the full 50 minutes baking time. You will be able to see if it is golden brown and the center will be slightly jiggly.

  4. it is a yummy recipe .. I would love to eat..

    Please visit:

  5. For our church potluck, I made one with dairy milk and one with almond milk. I won't bother with the almond milk one again. The texture and flavor of the one with dairy milk was far superior! Thanks for posting this and bringing back memories--and flavor!

  6. I woud use unsweetened too since there's cane sugar added, and maybe add a few dark choc chips? :)


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