Delicious Old Fashioned Coconut Cream Pie

Coconut cream pie recipe that’s tried and true. It took many years of searching and baking to find the right one, and this is it. If you’re searching for a perfect coconut cream pie recipe, end your search with this one.

I have tried a couple of coconut cream pie recipes from this site and from cookbooks. This one is BY FAR the best! I used the recipe exactly as written – it was easy, and came out perfect. The custard is sinfully creamy and sweet – wonderful texture.


Old Fashioned Coconut Cream 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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