One good recipe for coconut pie is Paula Deen's French coconut pie from Food Network. Another is the coconut cream pie from My Recipes. Both require a 9-inch pie pan to make.
To make the French coconut pie, combine 4 tablespoons of melted butter, 2 beaten eggs, 1 tablespoon of flour, 3/4 cup of sugar, one 3 1/2 ounce can of shredded sweetened coconut and 1 cup of milk in a large bowl. Pour into a 9-inch pie shell, and bake at 350 degrees Fahrenheit until firm, about 45 to 60 minutes.
For the coconut cream pie, combine 1/2 cup of sugar and 1/4 cup of cornstarch in a heavy saucepan. Whisk together 4 egg yolks and 2 cups of half-and-half. Add to the sugar mixture, and boil over medium heat, whisking constantly, for one minute. Remove the pan from the heat, and mix in 3 tablespoons of butter, 1 cup of coconut and 1 teaspoon of vanilla extract. Cover the mixture in plastic wrap, and let it stand for 30 minutes or until set before spooning it into a 9-inch pie crust. Cover this with plastic, and refrigerate for 30 minutes.
Meanwhile, beat whipping cream at high speed until it is foamy. Gradually add 1/3 cup of sugar and 1 1/2 teaspoons of vanilla extract. Continue beating until cream forms stiff peaks. Spread the cream evenly over the top of the pie, and serve.