Coconut pie is a delicious dessert because its light, delicate flavor is sweet without being overpowering. This refreshing dessert is a favorite any time of the year, no matter which variant you make. There are many different kinds of coconut pie, and depending on what season it is and what else you’re serving, there’s one to go with every meal.

Coconut cream pie is at the top of most people’s lists for coconut pie. It’s smooth, creamy and delicious, though highly caloric, as the from-scratch version uses half and half to make the filling. If you want to cut down on some of the calories while still ending up with a coconut pie that’s creamy and delicious, try using a pudding and pie filling mix like Rawleigh’s Coconut Dessert Mix. Prepare the mix according to package directions and add some shredded coconut in; no one will know the difference. Coconut custard pie is very similar to coconut cream pie but it uses more eggs, and a bit of nutmeg adds to the richer flavor.

Coconut black bottom pie is another delicious version of coconut pie. Make a coconut cream pie or coconut custard pie the normal way, with filling from scratch or using a dessert mix, but before you pour the filling into the pie shell, melt two squares of semisweet chocolate and cover the crust with it. Then pour the pie filling in on top and refrigerate. This adds a bit of sophistication to the creamy coconut flavor that will make the coconut pie more memorable.

Shoofly coconut pie is another delicious coconut pie—it tastes similar to pecan pie but the coconut makes it less heavy. To make two of these pies at once, mix one box of brown sugar with 5 eggs, beating well. Add one tablespoon melted butter, ¾ a cup of warm water, one teaspoon vanilla, and one cup coconut. Mix well, pour into premade pie shells, and bake at 350 degrees for 25 minutes. Bring one to a holiday celebration and keep one at home for yourself!

Finally, coconut macaroon pie is another easy but amazingly delicious coconut pie. Mix 3 eggs, one and a half cups sugar, half a cup butter, four teaspoons lemon juice, one teaspoon vanilla, and one and one third cups flaked coconut. Pour into a pie shell and bake at 350 degrees in a preheated oven for 40 minutes.