Miss Betty's Coconut Pie

Amanda __


My husband won't eat coconut except in this pie! It is the best treat, particularly for the holidays for those who don't care for pumpkin.

The recipe is foolproof but I bumped it up to medium because it requires a sixth sense to get the done-ness correct. My trick is to open the oven when I think its about done and jiggle the rack to see how the pie's contents move. It is a custard so if you get it to be completely solid in the oven, it is too done. Not solid enough it is goop! Don't let that intimidate you though, this pie is great!


★★★★★ 2 votes

15 Min
35 Min


  • 2
  • 2 Tbsp
    flour (or cornstarch for gf diet)
  • 1 pinch
  • 1 c
  • 4 Tbsp
    butter, melted
  • 1 tsp
    vanilla extract
  • 1 c
  • 1/4 lb
    shredded coconut
  • 1
    9-inch unbaked pie crust

How to Make Miss Betty's Coconut Pie


  1. Preheat oven to 375F. Combine flour, sugar, salt. Cream eggs into sugar mixture, then slowly add butter, milk, vanilla and coconut.
  2. Pour into pie crust and bake for 30-35 minutes or until center is just set. It may still jiggle a little bit, you just don't want it to appear soupy in the middle.

Printable Recipe Card

About Miss Betty's Coconut Pie

Course/Dish: Pies

Show 3 Comments & Reviews

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