Old-Fashioned Coconut Cream Pie
This Old-Fashioned Coconut Cream Pie is rich, creamy, and packed with sweet toasted coconut flavor. It’s the result of years of perfecting and remains a true classic—complete with a smooth custard filling, golden pie crust, and fluffy whipped topping. A must-try for coconut lovers!
Ingredients
1 cup sweetened flaked coconut
3 cups half-and-half
3/4 cup white sugar
1/2 cup all-purpose flour
2 large eggs, beaten
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9-inch) baked pie shell
1 cup frozen whipped topping, thawed
Instructions
Step 1: Toast the Coconut
Preheat oven to 350°F (175°C).
Spread the flaked coconut on a baking sheet.
Bake for about 5 minutes, stirring occasionally, until golden brown. Set aside.
Step 2: Make the Coconut Custard
In a medium saucepan, combine half-and-half, sugar, flour, beaten eggs, and salt.
Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 15 minutes).
Remove from heat and stir in 3/4 cup of the toasted coconut and the vanilla extract.
Reserve the remaining toasted coconut for garnish.
Step 3: Fill and Chill
Pour the warm custard into the baked pie shell.
Refrigerate for at least 4 hours, or until the filling is fully set and firm.
Step 4: Add Topping and Serve
Top the chilled pie with the whipped topping.
Sprinkle the reserved toasted coconut on top.
Slice and serve chilled.
- Pro Tip
For best flavor and texture, toast the coconut just before assembling to keep it crisp and aromatic. Use a deep-dish pie shell if you prefer thicker filling.
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