This Condensed Milk Coconut Pie is rich, creamy, and full of sweet coconut flavor. It uses simple ingredients and bakes into a golden custard-style pie with a lightly toasted coconut top.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 can sweetened condensed milk, 14 oz
- 2 large eggs
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
- Optional: pinch of salt
- Optional: extra shredded coconut for topping
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges if desired.
2. Make the Filling
In a large mixing bowl, whisk together the sweetened condensed milk, eggs, vanilla extract, and salt until smooth and well combined.
3. Add the Coconut
Stir in the shredded coconut until evenly mixed into the filling.
4. Fill the Pie Crust
Pour the coconut filling into the unbaked pie crust. Spread it evenly with a spoon or spatula.
5. Bake
Bake for 35–45 minutes, or until the top is golden brown and the center is mostly set. The pie should have a slight jiggle in the middle but should not look liquid.
6. Cool Before Serving
Remove the pie from the oven and let it cool completely before slicing. This helps the filling set properly.
Serving Suggestion
Serve this pie at room temperature or chilled. It pairs beautifully with whipped cream, toasted coconut, or a drizzle of caramel sauce.
Storage
Store leftovers covered in the refrigerator for up to 4 days.
