Coconut Pie with Fresh Berries

Desserts, Pies, Vegetarian | January 26, 2017 | By

Wow. January has really flown by. A couple of weeks ago I was annoyed that everywhere I went there were decorations and crafts and recipes for Valentine’s Day, but now that day is right around the corner. I hope everyone’s first month of the new year has been good – mine has been pretty awesome. I have a great family, an amazing, supportive hubby, and a Pinterest-perfect life. Alright, that last part is a lie, but the first two are absolutely true.

If you are still sticking with those NY’s resolutions, you’re going to want to quit. Today. Right now. Because I made you the most delicious coconut pie in the history of ever. Full disclosure, I have eaten about 3/4 of the pie myself. And I’m planning on finishing off the rest today. This is one of those desserts that didn’t make it up to the office with Lane. And I am not complaining.

Lane and I are doing the Insanity workouts and since the guy running the videos is literally trying to kill me, I think that justifies me eating a little more pie than I normally would. My goodness, yesterday was our “Cardio Recovery Day” which I learned is code for “Do Tons of Squats and Crazy Sit-Ups Day”. I felt lied to. And I took out my anger with pie. It was the sweetest form of revenge (get it? sweetest? LOL!).

Making pies is super fun and you get to feel like a housewife (or househubby) from the 50s. I highly recommend throwing on a cute vintage-y apron to get the full effect. The main things you need to do are use ice cold water for your pie crust and put the crust in the fridge while you are making the filling. Remember how we talked about how it is the coldness of the butter and the dough that make French pastries so flaky? Yeah…me neither that was like forever ago.

But we did, and it is still true for your pie crust (next Monday we are going to talk about what makes Asian pastries so flaky, spoiler alert it’s not cold butter! Get excited y’all…). And since we all want our pie crusts and pastries to be flakier than that one friend who always bails on plans at the last minute (sometimes I am that friend…but pajamas are so darned comfy!), then we gotta play by the rule and keep it chill y’all.

Also, for this pie you need to make it in advance because it sets and tastes better once it has cooled and then been refrigerated for at least 2 hours. I know because I ate a piece after letting it cool for about 30 minutes and it was good but not as amazing as after it had sat in the fridge. Be strong. You can do it. I believe in you. But maybe have some of these guys around so you can snack on them while you wait for your pie to set…

Finally, be sure you top it off with the berries and fresh whipped cream. Fresh whipped cream is the absolute best – once you try it you will never want to go back to that gross processed fake whipped cream nonsense. And the berries are tart enough to cut through the sweetness of the pie – it’s a match made in heaven. Where I’m pretty sure you can eat all the pie you want and never gain a pound…

Coconut Pie with Fresh Berries
Serves 12
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Cook Time
1 hr
Cook Time
1 hr
  1. 1 c. flour
  2. 1/2 t. salt
  3. 1 t. brown sugar
  4. 1/3 c. shortening
  5. 1 cup water with ice
  1. 1 1/2 c. sugar
  2. 2 eggs
  3. 1/2 t. salt
  4. 1/2 c. butter, softened
  5. 1/4 c. flour
  6. 1/2 c. coconut milk
  7. 2 T. cream of coconut
Whipped Cream
  1. 1 c. heavy cream
  1. 1/4 c. blueberries, rinsed
  2. 1/4 c. blackberries, rinsed
  3. 1/2 c. strawberries, rinsed and sliced
  1. Preheat the oven to 325. To make the crust, in a large bowl mix whisk together flour, salt and sugar. Using a fork or pastry blender, cut in the shortening until the mixture is crumbly. Mix cold water in to the flour mixture 1 tablespoon at a time until the dough comes together and forms a ball. Flour a pastry board or cutting board and roll out dough. Place into pie pan and trim crust. Put crust in fridge while preparing the filling.
  2. In a separate bowl whisk together sugar, eggs, and salt until thoroughly combined and a pale yellow color. Add in butter and flour and beat with beaters. Beat in coconut milk and cream of coconut. Pour into pie crust and bake for 1 hour or until an inserted toothpick comes out clean.
  3. When pie is done allow it to sit out until cooled. Move pie to fridge and allow it chill for at least two hours. To serve, put 1 c. of heavy cream in a bowl with straight sides. Using clean beaters, beat cream until it forms stiff peaks. Top pie with berries and whipped cream. Serve and enjoy!
Rose Garden Lane
Add a little whipped cream to your Thursday!

  1. Sarah Althouse
    January 26, 2017

    I love everything coconut so definitely need to try this!

  2. Kathryn
    January 26, 2017

    It was sooo yummy! I hope you enjoy it 🙂

  3. Molly Ho
    January 26, 2017

    Oh my goodness, this looks so delicious! Coconut is definitely one of my favorite flavors and I absolutely love berries! The ingredients look so simple – something I might actually be able to make! I’m not that great of a baker.

  4. Becky
    January 26, 2017

    I am not a pie person. It is the one dessert I can easily pass by with no temptation whatsoever. That being said, I want this pie!! I love berries and coconut and whatever you have done to this has made it so tempting! I can’t wait to try it!

  5. Sade
    January 27, 2017

    This looks devine and such a healthy alternative to a sweet craving. Recipe printed and definitely on my to-do list! Thank you

  6. Kathryn
    January 27, 2017

    Thanks Molly! If you’re not used to baking a lot, this is a great recipe to start with- it’s pretty easy and definitely yummy 🙂

  7. Kathryn
    January 27, 2017

    Thanks Becky 🙂 my hubby is not a big pie person either and even he had to have a slice… let me know how it works out for you!

  8. Kathryn
    January 27, 2017

    Thanks Sade 🙂

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