Old-Fashioned Coconut Cream Pie

A 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!

Preparation Details

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 4 hrs 30 mins

Servings: 8

Ingredients

• 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

Steps

1. Gather all ingredients.
2. Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.
3. Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
4. Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.
5. Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.
6. Pour custard into pie shell and chill until firm, about 4 hours.
7. Top with whipped topping and reserved toasted coconut.
8. Enjoy!