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,


☆☆☆☆☆ 0 votes

25 Min
5 Min
Stove Top


  • 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
  • 1
    (9 inch) pie shell baked
  • 1 c
    frozen whipped topping, thawed

How to Make Carol's Coconut Cream Pie


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