old-fashioned coconut cream pie

★★★★★ 2 Reviews
whodeydiva avatar
By Mary Kay Nugent
from Hamilton, OH

Creamy, delicious, simple and easy... what more could you want. If you are looking for a coconut pie recipe from scratch that you don't have to slave over then this one is for you. Betcha can't eat just one piece! NOTE: The pie in my picture has half (3/4 cup) of the coconut that is in the filling UNTOASTED... you can toast it all or only half for the topping... whichever you prefer.

Blue Ribbon Recipe

Simply delicious, this is the classic old-fashioned coconut cream pie recipe you've been looking for. The pie has a soft creamy custard with a delicate coconut flavor and a flaky crust. Sprinkling toasted coconut on top of the whipped topping makes for a beautiful presentation and adds an additional pop of coconut flavor.

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
serves 6-8
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For old-fashioned coconut cream pie

  • 3 c
    half and half
  • 2
    large eggs
  • 3/4 c
    granulated sugar
  • 1/2 c
    all-purpose flour
  • 1/4 tsp
    salt
  • 1 1/2 c
    flaked coconut, toasted (if you choose, you can only toast 3/4 cup for the topping and use untoasted in the filling, whichever you prefer)
  • 1 tsp
    pure vanilla extract
  • 1 - 8 oz
    whipped topping
  • 1
    9-inch deep dish pie shell baked

How To Make old-fashioned coconut cream pie

  • Toasting coconut while baking the pie shell.
    1
    To toast the coconut heat oven to 350. Put coconut on a non-stick pan and bake 5-7 minutes stirring every couple minutes. I do this while baking the pie shell.
  • Combining half and half, eggs, sugar, flour, and salt.
    2
    Combine half and half, eggs, sugar, flour, and salt. Bring to boil over low heat, stirring constantly.
  • Cooking mixture until thick.
    3
    Cook for approximately 30 minutes or until you reach the desired thickness. Remove from heat.
  • Coconut and vanilla added.
    4
    Remove from heat and add 3/4 cup of the coconut and vanilla.
  • Custard poured into the pie shell.
    5
    Pour into baked pie shell and chill 2-4 hours.
  • Custard topped with whipped topping.
    6
    Top with whipped topping.
  • Toasted coconut sprinkled on top.
    7
    Sprinkle remaining coconut and serve. Refrigerate any remaining but there probably won't be. ;-)
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