Total Time
35mins
Prep 5 mins
Cook 30 mins

This is the EASIEST coconut pie I have ever made. Haven't got a clue where I got the recipe, but it's for sure something you can throw together in a hour. NOTE: This makes quite a bit of filling. You may not need it all.

Directions

  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together and pour in pie shell.
  3. Bake 30-45 minutes or until firm.
Most Helpful

Great Pie! Delicious flavor! It didn't quite fill the pie crust so after it cooled, I topped it with some sugar free cool whip. I will definitely make this one again.

wncliz March 31, 2010

Excellent, simply excellent! I used no crust at all, being gluten-intolerant. Poured it into a pie plate, baked it 30 min. at 350. Not a lot of volume as posted. Thank you so very much for sharing this recipe.

Grannydragon May 05, 2008

I've gotta admit I changed this. I used sugar because when I started it, I had forgotten it was a Splenda recipe. I didn't have any, so I went ahead and used an equal amount of sugar. I did make 1 and 1/2 the amount listed and used the ready made crust by Pillsbury. I will make it again using Splenda later to compare and I will re-review then. Shouldn't be long- This was DELICIOUS and I had to go back for seconds. So glad Amy posted this so that I would try it. Always...Remembering Amy!

Chef Mommie June 29, 2007