Old Fashioned Coconut Cream Pie


An authentic recipe for coconut cream pie. Finding the ideal recipe required many years of looking and baking, and this is it. Enjoy!

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


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



  1. Set the oven to 350 degrees F.
  2. On a baking sheet, spread the coconut.
  3. Stirring occasionally, bake for about 5 minutes, or until golden brown.
  4. In a medium pot, mix half-and-half, sugar, flour, eggs, and salt. Over low heat, while stirring continuously, bring to a boil. 2 more minutes of heating and stirring are required.
  5. The remaining toasted coconut will be used to top the pie. After removing the pan from the heat, whisk in 3/4 cup of the coconut and the vanilla extract.
  6. Fill pie shell with custard, then refrigerate for about four hours to set.
  7. Add the saved coconut and whipped topping over top.


Leave a Comment