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Old Fashioned Coconut Cream Pie

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! Enjoy

Old Fashioned Coconut Cream Pie

makes 1 9-inch pie

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


    Preheat oven to 350 degrees F (175 degrees C).
    Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
    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.
    Pour the filling into the pie shell and chill until firm, about 4 hours.
    Top with whipped topping and with the reserved coconut.

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