Old Fashioned Coconut Cream Pie
This old fashioned coconut cream pie is the ultimate creamy, dreamy dessert that will transport you straight to a tropical paradise.
Ingredients
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- ¾ cup white sugar
- ½ cup all-purpose flour
- 2 large eggs beaten
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 9-inch prepared pie shell, baked
- 1 cup frozen whipped topping thawed
- You’ll also need a baking sheet a medium pot, and a wooden spoon.
Instructions
Toast the Coconut
- Preheat your oven to 350°F. Spread the sweetened flaked coconut evenly on a baking sheet. Bake for about 5 minutes, stirring occasionally, until it turns golden brown. Keep an eye on it—it can toast quickly! Once done, set aside to cool.
Prepare the Cream Pie Filling
- In a medium pot, combine the half-and-half, sugar, flour, beaten eggs, and salt. Cook the mixture over low heat, stirring constantly with a wooden spoon.
- After about 15 minutes, it should thicken and coat the back of the spoon. Remove the pot from the heat.
Add the Flavor
- Stir in ¾ cup of the toasted coconut and the vanilla extract. Save the remaining toasted coconut for garnishing the pie later.
Assemble the Pie
- Pour the warm custard into your baked pie crust, spreading it out evenly. Place the pie in the refrigerator and let it chill for at least 4 hours, or until the custard is firm.
Top and Serve
- Once the pie is set, spread the thawed whipped topping over the custard. Sprinkle the reserved toasted coconut on top for a beautiful, irresistible finish. Slice and enjoy!
Notes
How to Serve Your Old Fashioned Coconut Cream Pie
This pie is a showstopper all on its own, but you can dress it up even more for special occasions.
Serve it chilled with a dollop of vanilla whipped cream on the side or a drizzle of caramel for an extra touch of sweetness.
Pair it with a hot cup of coffee for a delightful contrast to the creamy, cool pie.
If you’re hosting a party, try presenting the pie on a pretty cake stand with some fresh tropical flowers around it for a fun, island-inspired vibe.
Storing and Enjoying Leftovers
Have leftovers? Lucky you! Store any remaining pie covered in the refrigerator for up to 3 days. For best results, keep it in an airtight container or cover the pie plate tightly with plastic wrap.
To enjoy leftovers, simply slice and serve cold straight from the fridge. Avoid freezing this pie, as the custard and whipped topping don’t hold up well to freezing and thawing.
Top Tips for Customizing Your Old Fashioned Coconut Cream Pie
Looking for a twist? Swap the half-and-half for coconut milk for an even richer, more tropical flavor.
Add a splash of rum or coconut extract to the custard for a fun, island-inspired variation.
If you prefer a meringue topping, whip up a quick meringue instead of using whipped topping, and broil it until golden brown.
For a gluten-free version, use a gluten-free pie crust and substitute the flour with cornstarch.