Self-Crust Coconut Pie for #SundaySupper

Self-Crust Coconut PieDo your kids help with cooking? Or your nieces and nephews? Kids in the kitchen is today’s theme for Sunday Supper. It is a great theme. I was introduced to cooking at an early age. I have so many memories of being beside my mom or dad when they were preparing a meal. They always would have me help in any way, big or small. I was cooking and baking by the time I was a teenager. I made desserts (like cherry cream cheese pie) and simple meals for dinner.

The experience of cooking at a young age was priceless. The basics of cooking are important and should be learned by everyone. The earlier the better. What my parents taught me gave me the resources to prepare meals ranging from simple to complex. My skills have improved over the years. When I am in doubt, I always think back to the basics and relate the current challenge to one I learned a long time ago.

An easy task for kids is stirring. It is the reason I chose to share the recipe for self-crust coconut pie. The ingredients are stirred together and poured into a pie plate. Parents can handle the hot stuff; melting the butter, placing the pie in the hot oven, and removing the pie from the hot oven. The result? A pie that is like a giant, moist coconut macaroon. It is really sweet and rich. If your kids like coconut, they will love this pie – especially if they help make it.

Self-Crust Coconut Pie SliceThis is a family recipe. I got it from my mother-in-law. She made it as a dessert for a family dinner over 25 years ago (actually closer to 30 years ago). I have to admit I did not make it until recently. The original recipe called for a 3.5 ounce can of coconut which I cannot seem to find in the stores any longer. I adapted it to 4 ounces (by weight) because I figured the extra half ounce would not make a difference.

Self-Crust Coconut Pie
Prep time
Cook time
Total time
Recipe type: Dessert
Yield: 12 servings
  • ¼ cup self-rising flour
  • 1 cup plus 2 tablespoons sugar
  • Pinch of salt
  • 2 eggs, beaten and at room temperature
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon vanilla extract
  • 4 ounces (by weight) sweetened coconut
  • 1 cup whole milk, at room temperature
  1. Preheat the oven to 325 degrees F.
  2. In a medium bowl, whisk together flour, sugar, and salt. Add eggs to flour mixture and stir to combine. Add melted butter, vanilla, coconut, and milk. Stir to combine.
  3. Pour mixture into an ungreased 9-inch pie plate. Bake for 30 to 35 minutes or until the top is lightly browned. Remove pie from the oven and cool completely on a wire rack. Refrigerate pie for at least 2 hours. Slice, serve, and enjoy!

Want more recipes for kids in the kitchen? Check out these from the Sunday Supper bloggers:

Start your day:

Healthy Snackers:


Main Squeeze:


Sweet Treats:

What a great line-up of kid-friendly dishes! Join in the Sunday Supper conversation on twitter and share your recipes for kids. There will be a live twitter chat today (Sunday, July 8th) beginning at 3pm Eastern Time. Use the #SundaySupper hashtag and tweet your recipes and food photos. Follow the Sunday Supper Pinterest board for more inspiration.

At what age did you start cooking? Do you remember the first thing you ever made? Share your early kitchen memories. And create some for the kids in your life too. Happy cooking!


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  1. says

    Seriously Renee…. this post has me drooooling! Absolutely beautiful! Thank you so much for all that you do to make #SundaySupper Movement possible. I can’t thank you enough!

  2. says

    I agree with you completely about how important it is to get kids in the kitchen early. When they realize that cooking isn’t something to be intimidated by, they have more of a chance to control what and how they eat.

  3. says

    Oh, this looks delicious! All of my kids insist that they don’t like coconut, so I know the hubs and I would wind up eating this all by ourselves. I’ll have to make it next time we have a family get together!

  4. says

    I wish my hubby liked coconut b/c then I’d make this for dessert tonight! I adore the stuff and need and excuse to make this amazing, easy, delectable pie!!!

  5. says

    I have a total weakness for chewy macaroons so I am bookmarking this pie! I truly believe the best gift we can give our children is the time we spend with them in the kitchen, preparing food. It nourishes our bodies and our spirits.

    Thanks for sharing,


  6. says

    gosh i wish I would have seen this before today so I could have actually made it for our sunday dessert! Oh well…there’s always next week, and you better believe I printed it out for that!

    Aarean (come on over and follow along…I think you’ll enjoy the colorful inspiration!)

  7. says

    So can someone who has failed making pies 3 times make this without it falling apart? I may not be able to do coconut cream pie, but I bet I can make this one!

  8. says

    I think teaching our kids cooking is such an important life skill. I know so many people who don’t know how to cook. Not only is it easier to eat healthy when you know how to cook but it is also one of the simplest ways to help your budget. Eating out and buying prepared food is one of the easiest ways to drain any family food budget.

  9. says

    Wow! I can’t eat coconut anymore and nobody around is overly fond of it, but if I did have eaters I’d be ALL over this! Love your tips on kids in the kitchen too.

  10. Ellie says

    Thanx for this recipe. It brought back a lot of memories. I used to make this for about every cookout years ago but lost the recipe. You just brought it to mind. I am now 81 and will probably make it one more time. Again, thanks

    • says

      Thanks Ellie! Only make it one more time? I am sure you will have the opportunity to make it a few more times. I am glad I could bring back a lot of memories for you.

  11. says

    I love this recipe!!! I expanded it a bit, (27 times!!!) and used it as the base for a dessert for a ladies luncheon here at the club. Served some rum poached pineapple on the side and topped it with whipped cream lightly sweetened with brown sugar and spiced with nutmeg and cinnamon. Thank you so much!!

    • says

      Thank you so much! I am so glad you liked the pie and very much appreciate that you took the time to come back and tell me all about it.

  12. Susan says

    Thanks for the recipe! I’ve had this multiple times at potlucks, but never knew who brought it to get the recipe! If I don’t have self-rising flour, would it work to just add a pinch of baking soda or powder to regular flour?

    • says

      I have seen recipes on how to make self-rising flour. For one cup of all-purpose add either 1 1/4 or 1 1/2 teaspoons of baking powder and either 1/4 or 1/2 teaspoons of salt. Good luck!

  13. Geraldine says

    I love coconut! Thank you so much for sharing. Do you think this could be used as a macaroon recipe? If so could the macaroons be scooped up and dropped on a cookie sheet or would I have to use mini muffin tins? Thanks!

  14. Stephanie says

    I wonder if this would be okay with Skim Milk I have everything else on hand and thought it might be nice for Thanksgiving in case we need more deserts.

    • says

      I think using skim milk would be alright. If you have some half-and-half or cream then use it mixed with skim milk to make it more like whole milk.

  15. Debbie says

    Hey Renee,
    Just wanted you to know that I doubled it. It is sitting waiting to cool down enough for the fridge. It looks pretty and golden on the top!! Now, if I can keep hubby away from it, we will have it later!!!

    • says

      Oh fantastic Debbie and I’m so glad doubling it worked for you. I’ll remember that when I need to make it for a lot of people.


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