Carol's Coconut Cream Pie

Patsy Fowler


This is a tried and true old fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it,


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25 Min
5 Min
Stove Top


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1 c
sweetened flaked coconut
3 c
half and half
3/4 c
white sugar
1/2 c
all purpose flour
1/4 tsp
1 tsp
vanilla extract
(9 inch) pie shell baked
1 c
frozen whipped topping, thawed

How to Make Carol's Coconut Cream Pie


  • 1Preheat oven to 350.
  • 2Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  • 3In a medium saucepan combine the half and half, eggs, sugar, flower and salt and mix well.
  • 4Bring to a boil over low heat, stirring constantly.
  • 5Cook stirring constantly for 2 more minutes.
  • 6Remove the pan from the heat and stir in 3/4 cup of the toasted coconut and the vanilla extract.
  • 7Reserve the remaining coconut to top the pie.
  • 8Pour the filling into the pie shell and chill until firm, about 4 hours.
  • 9Top with whipped topping and with the reserved coconut.

Printable Recipe Card

About Carol's Coconut Cream Pie

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids

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