Sandra This Paula Deen Coconut Pie is a creamy and custardy recipe, which is made with sweetened shredded coconut for a classic Southern-style dessert. It’s an incredibly easy “impossible” pie, ready in about an hour.
Paula Deen Coconut Pie Ingredients
A simple, classic list for a wonderfully easy and sweet pie.
- 1 (9-inch) unbaked pie shell
- 4 tablespoons butter, melted
- 2 large eggs, beaten
- 1 tablespoon all-purpose flour
- 3/4 cup sugar
- 1 cup sweetened shredded coconut (about 3 1/2 oz)
- 1 cup milk
How To Make Paula Deen Coconut Pie
A step-by-step guide to this incredibly simple, one-bowl pie.
- Prep the Oven: Preheat your oven to 350°F (175°C).
- Mix the Filling: In a large bowl, combine the melted butter, beaten eggs, flour, sugar, sweetened shredded coconut, and milk. Whisk everything together until it is well combined.
- Bake the Pie: Pour the filling into the unbaked pie shell. Bake for 45 to 60 minutes, or until the center is firm and set, and the top is a beautiful golden brown.
- Cool and Serve: Let the pie cool on a wire rack before slicing. It can be served warm or at room temperature.
Recipe Tips
For the perfect, custardy coconut pie every time.
- Why is this sometimes called an “impossible” pie? This style of one-bowl, pour-and-bake custard pie is often called an “impossible” pie because it’s impossibly easy to make. There’s no separate filling to cook; all the ingredients are simply mixed together and baked.
- How do I know when the pie is done? The pie is ready when the center is set and no longer jiggly. A knife inserted about an inch from the center should come out clean. The top will be a deep golden brown.
- Can I use a store-bought pie crust? Yes, a refrigerated or frozen unbaked pie shell is a perfect and convenient shortcut for this easy recipe.
- Can I toast the coconut first? For a deeper, nuttier coconut flavor, you can toast the sweetened shredded coconut before adding it to the filling. Spread it on a baking sheet and bake at 350°F for 5-7 minutes, until lightly golden. Let it cool completely before using.
What To Serve With Coconut Pie
The perfect accompaniments for this sweet, classic dessert.
This sweet, custardy pie is a Southern classic that’s wonderful on its own, but also delicious with:
- A large dollop of fresh whipped cream or a scoop of vanilla ice cream
- A sprinkle of extra toasted coconut on top
- A hot cup of black coffee to balance the sweetness
How To Store Coconut Pie
Keeping your delicious pie fresh.
- Refrigerate: Because this is a custard-based pie, it must be stored in the refrigerator. Cover it with plastic wrap or foil, and it will stay fresh for up to 4 days.
Paula Deen Coconut Pie Nutrition Facts
An estimated guide per slice.
- Calories: 350 kcal
- Carbohydrates: 40 g
- Protein: 5 g
- Fat: 19 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this is a great make-ahead dessert. You can bake it a day in advance, let it cool completely, and store it covered in the refrigerator. The flavors will have a wonderful chance to meld.
Yes, you can use unsweetened shredded coconut if you prefer a less sweet pie. The texture will be the same.
Yes. To make a crustless version, simply pour the filling into a well-greased 9-inch pie plate and bake as directed. It will be more like a baked coconut custard.
Try More Recipes:
- Paula Deen Peanut Butter Pie Recipe
- Paula Deen Lemon Pie Recipe
- Paula Deen Chocolate Pecan Pie Recipe
Paula Deen Coconut Pie Recipe
Description
An incredibly easy, old-fashioned Southern Coconut Pie with a rich, sweet, and chewy coconut custard filling that’s all mixed in one bowl and baked until golden.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk together the melted butter, beaten eggs, flour, sugar, coconut, and milk until well combined.
- Pour the mixture into the unbaked pie shell.
- Bake for 45 to 60 minutes, until the filling is firm and the top is golden brown.
- Let the pie cool on a wire rack before slicing.
- Serve warm or at room temperature. Store leftovers in the refrigerator.
Notes
- This “impossible” pie is incredibly simple; you just mix all the filling ingredients and pour it into the crust.
- For a richer flavor, toast the coconut before adding it to the filling.
- The pie is done when a knife inserted near the center comes out clean.
- Due to its custard base, this pie must be stored in the refrigerator.
