Grandma's Coconut Pies Recipe -
Grandma's Coconut Pies Recipe
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Grandma's Coconut Pies

Recipe by  

"This recipe makes two 9 inch pies of delicate buttermilk custard with coconut."

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch pies Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into 2 - 9 inch pie shells.
  3. Bake in the preheated oven for 45 to 50 minutes, or until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Apr 20, 2012

Incredible! I changed a few things to my own liking, but overall the same (if that makes sense). I pre-baked my pie crusts. (brush frozen pie crust with butter, prick crust to prevent bubble, bake as directed on pkg) I also reduced sugar to 1 1/2 cups, increased vanilla to 1/2 tablespoon, instead of using a whole pkg of coconut, I placed a couple handfuls into the bottom of the baked pie crust, then poured the filling over the top. I baked it for 20 min @ 400, then reduced heat to 350 and baked the remaining time. Perfection!

Most Helpful Critical Review
Nov 22, 2007

I Made this pie and it looked like a picture when it came out of the oven. After it cooled I decided to try a piece as I had made 3 of them and 1 was going to my brothers for Thanksgiving. Something is very wrong with this Recipe. The sugar content is way way too high. I may try it again but will use less than half of what it calls for in sugar.I think GrandMa didn't like her Daughter inlaw and tried to put the Grand Kids into a sugar rush.

Jul 22, 2004

This is a recipe I got from a friend of the family years ago. I had lost it and was glad to find it here. My recipe had two small differences. I didn't see that they changed the taste THAT much, I just don't like a lot of eggs. The two differences are: is I use 4 eggs, instead of 5, and I mix two tablespoons of flour with the sugar. This is a great easy recipe. Thanks for posting.

Apr 28, 2008

i had to bake this 15-20 minutes more because i was waiting for the "golden" color. i used fresh coconut meat and did not shred nor cut them at all. perhaps that was the cause of the extra baking time. anyway, the cake was delicious... especially when chilled... but the "custard" looked a little too much like scrambled eggs. it didn't taste like it, but i couldn't get past the look. sorry, grandma; i'll look for another simple recipe.

Feb 28, 2008

Everyone loves this pie. I get requests for it all the time. The only thing I do different is instead of buttermilk, I use 3/4 milk with 1 tablespoon lemon juice (real please). Let it sit for at least 5 minutes, then mix in. Wonderful!

Jan 07, 2004

These coconut pies are delicious! Surprisingly, they do not take mich time at all to prepare! These are great!

Sep 08, 2009

I made this pie for my bake sale, Oh Boy! i wouldn't change a thing. It has become my regular bake sale Item. Thanks Patsy and Grandma. Love Life,People and bless others.

Feb 16, 2010

After years of making these I lost the piece of paper with the recipe on it. This is the only way to make these. I see a lot of recipes that call for flour in the mixture and I shudder to think what that would do to the custardy texture. My husband could not stop eating them.


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  • Calories
  • 369 kcal
  • 18%
  • Carbohydrates
  • 45 g
  • 15%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 242 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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