Old-Fashioned Coconut Cream Pie

Coconut cream pie recipe that's tried and true. It took many years of searching and baking to find the right one, and this is it. Enjoy!


Desserts · Pies · Custard and Cream Pies · Coconut Pie Recipes


Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 4 hrs 30 mins
Additional Time: 4 hrs
Servings: 8
Yield: 1 9-inch pie

Ingredients

Ingredients List

  • 1 cup sweetened flaked coconut

  • 3 cups half-and-half

  • ¾ cup white sugar

  • ½ cup all-purpose flour

  • 2 large eggs, beaten

  • ¼ teaspoon salt

  • 1 teaspoon vanilla extract

  • 1 (9 inch) pie shell, baked

  • 1 cup frozen whipped topping, thawed


Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.

  2. Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.

  3. Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly. Continue cooking and stirring for 2 minutes more.

  4. Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.

  5. Pour custard into pie shell and chill until firm, about 4 hours.

  6. Top with whipped topping and reserved toasted coconut.


Nutrition Facts (per serving)

Nutrition Facts
423 Calories
24g Fat
46g Carbs
7g Protein


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