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Old Fashioned Coconut Cream Pie

Sweetened toasted coconut is stirred into a homemade custard filling and poured into a pie shell. After the pie is chilled and set, it's covered with whipped topping and more toasted coconut,,

Old Fashioned Coconut Cream Pie

makes 1 9-inch pie

  • 1/2 cup all-purpose flour
    3 cups half-and-half
  • 2 eggs, beaten
  • 1 cup sweetened flaked coconut
  • 1 cup frozen whipped topping, thawed
  • 1/4 teaspoon salt
  • 1 (9 inch) pie shell, baked
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract

  1. Preheat oven to 350 degrees F (175 degrees C).
  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, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  4. Pour the filling into the pie shell and chill until firm, about 4 hours.
  5. Top with whipped topping and with the reserved coconut.

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