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Old-Fashioned Coconut Cream Pie
Caroline

Old-Fashioned Coconut Cream Pie

A rich and creamy coconut custard pie topped with fluffy whipped cream and toasted coconut. This old-fashioned favorite is the perfect chilled dessert for holidays, summer gatherings, or anytime you crave a classic sweet treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sweetened flaked coconut
  • 3 cups half-and-half
  • 2 large eggs, beaten
  • ¾ cup granulated sugar
  • ½ cup all-purpose flour
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 9-inch baked pie shell
  • 1 cup frozen whipped topping, thawed

Equipment

  • baking sheet
  • Medium saucepan
  • whisk or wooden spoon
  • mixing bowls
  • 9-inch pie dish

Method
 

  1. Preheat the oven to 350°F (175°C). Spread the coconut evenly on a baking sheet. Toast for about 5 minutes, stirring occasionally, until golden brown.
  2. In a medium saucepan, whisk together half-and-half, eggs, sugar, flour, and salt. Cook over low heat, stirring constantly, until the mixture thickens and begins to boil.
  3. Remove from heat. Stir in ¾ cup toasted coconut and vanilla extract, reserving the remaining coconut for garnish.
  4. Pour the custard filling into the pre-baked pie shell. Smooth the top with a spatula.
  5. Refrigerate for at least 4 hours until firm and set.
  6. Just before serving, spread whipped topping over the pie and sprinkle with the reserved toasted coconut.

Notes

  • For extra flavor, add a teaspoon of coconut extract to the filling.
  • If you prefer a less sweet pie, reduce the sugar to ½ cup.
  • Best served chilled, straight from the fridge.