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Old-Fashioned Coconut Cream Pie

A nostalgic and creamy coconut cream pie with a toasted coconut crunch, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Custard
  • 3 cups half-and-half Gives the filling a rich, creamy body without being too heavy.
  • 2 large eggs, beaten Helps set the custard.
  • 3/4 cup white sugar Sweetness; adjust slightly if less sweet is desired.
  • 1/2 cup all-purpose flour Thickens the custard reliably.
  • 1/4 teaspoon salt Balances sweetness.
  • 1 teaspoon vanilla extract Adds warmth and rounds out the flavors.
  • 1 cup sweetened flaked coconut Toast most of this for extra crunch.
For the Pie
  • 1 9 inch pie shell, baked Use store-bought or homemade.
  • 1 cup frozen whipped topping, thawed A light, fluffy finish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Spread the coconut on a baking sheet and bake, stirring occasionally, until golden brown, about 5 minutes.
  2. In a medium saucepan, combine the half-and-half, beaten eggs, sugar, flour, and salt. Whisk gently until just combined.
Cooking
  1. Place the pan over low heat. Cook, stirring constantly, until the mixture comes to a gentle boil and thickens to a pudding-like consistency.
  2. Once thickened, remove the pan from heat. Stir in 3/4 cup of the toasted coconut and the vanilla extract.
  3. Pour the filling into the baked pie shell. Let it cool a bit on the counter, then cover and chill until firm, about 4 hours.
Finishing Touch
  1. Before serving, spread the thawed whipped topping over the chilled pie and sprinkle the reserved toasted coconut on top. Slice and serve chilled.

Notes

If using freshly whipped cream, add a tablespoon of powdered sugar to stabilize it. For a flakier crust, blind-bake the shell a bit longer until lightly golden. Chill the pie at least 4 hours for the best texture.