Name: Old Fashioned Coconut Cream Pie Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 4 h 35 min
Cuisine: American
Ingredients: 3 cups half-and-half; 3/4 cup white sugar; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1/4 tsp salt; 1 tsp vanilla extract; 1 cup sweetened flaked coconut; 1 cup frozen whipped topping, thawed; 1 baked pie shell

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Introduction

Old Fashioned Coconut Cream Pie is a classic dessert featuring a rich, creamy custard filled with toasted coconut and topped with fluffy whipped cream. It’s a nostalgic treat perfect for any occasion that will delight coconut lovers with every bite.

A creamy pie sits in a white dish with a crumbly golden-brown graham cracker crust. The pie has three visible layers: the bottom crust, a thick pale yellow custard filling in the middle, and a fluffy white whipped cream topping that looks soft and airy on top. The whipped cream is covered with light brown toasted coconut flakes, scattered evenly across the surface. The pie is placed on a beige cloth over a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Sweetened flaked coconut
2 Large eggs, beaten

1 tsp Vanilla extract
3/4 cup White sugar

3 cups Half-and-half
1 cup Frozen whipped topping, thawed

1/4 tsp Salt
1/2 cup All-purpose flour
1 Pie shell, baked

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Spread the flaked coconut evenly on a baking sheet.
Step 3: Bake the coconut, stirring occasionally, until it is golden brown, about 5 minutes. Remove and set aside.

Step 4: In a medium pot, whisk together the half-and-half, sugar, flour, beaten eggs, and salt until smooth.
Step 5: Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a wooden spoon, about 15 minutes. Do not let it boil vigorously to prevent curdling.
Step 6: Remove the pot from heat and stir in 3/4 cup of the toasted coconut along with the vanilla extract. Save the remaining coconut for garnish.

Step 7: Pour the custard into the baked pie shell and refrigerate until firm, about 4 hours.
Step 8: Before serving, top the chilled pie with the thawed whipped topping and sprinkle the reserved toasted coconut on top.

Tips & Variations

For extra crunch, sprinkle chopped pecans or walnuts on top along with the toasted coconut.

Use homemade pie crust for a fresher taste or a graham cracker crust for added texture.
If you prefer a richer custard, substitute some of the half-and-half with heavy cream.
Make sure to stir constantly while cooking the custard to avoid lumps or burning.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. To reheat, let the pie come to room temperature briefly before serving, but it is best enjoyed chilled. The whipped topping may lose its texture if warmed, so consider adding fresh topping after reheating.

How to Serve

A round pie sits in a white fluted pie dish resting on a soft beige cloth over a white marbled texture. The pie has three visible layers: the base is a thick, evenly pressed crumb crust in golden brown; above that is a smooth, creamy pale yellow filling; the top layer is a fluffy, white whipped cream piled high with soft peaks and sprinkled generously with toasted coconut flakes that have a light to medium golden-brown color, adding texture and contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of flaked coconut?

Fresh coconut has a higher moisture content and won’t toast as well as flaked coconut, which is drier and crisps nicely in the oven. For the best texture and flavor, use sweetened flaked coconut.

What if I don’t have half-and-half?

You can substitute half-and-half by mixing equal parts whole milk and heavy cream. This will mimic the richness needed for a creamy custard.