Toasted Coconut Cream Pie-My Moms Recipe

Mary R Morris


My Mom gave me this recipe years ago when I was young.It is one of my husband and the church's favorite.

★★★★★ 3 votes
20 Min
15 Min
Stove Top


3-cup's of half and half cream
2-large eggs
3/4 cup of sugar
1/2 cup of all purpose flour
1/4 teaspoon of salt
1 1/4 cups of flaked coconut -toasted
1 teaspoon of vanilla extract
1- graham cracker crust (9 inch )
1-8oz tub of cool whip(thawed)


1In a medium sausepan combine half and half ,sugar,eggs,flour and salt.Bring to a boil,over low heat stirring constantly,till it thickens.Remove from heat and stir in 1 cup of the toasted coconut,and the vanilla extract,Pour into the Graham Cracker Crust and chill 3-4 hours or untill firm...NOTE: I all ways place a circle of wax paper I have pre-cut to fit the top of the pie crust ,on the filling after it is poured.This will keep a skin from forming on the filling..Some use clear plastic wrap.Both work.After pie is cold ,remove the paper or wrap,and Top with Cool Whip,about three fourth of the tub.Then sprinkle the rest of the toasted coconut on top of the Cool Whip.Use the amount of Cool Whip you and your family like when frosting the pie ,mine like a lot so I use 3/4 the tub...NOTE:::BE SURE YOU TOAST THE COCONUT,THAT IS THE SECRET TO THIS PIE.....I toast the coconut before I start the filling ,that way it is all ready done when I have to add it to the filling

About this Recipe

Course/Dish: Pies, Puddings, Other Desserts
Main Ingredient: Dairy
Regional Style: Southern
Other Tag: Quick & Easy
Hashtags: #coconut, #Cream