Coconut Cream Pie Recipe

A time-tested favorite, this coconut cream pie is everything you want in a dessert: creamy, lightly sweet, and topped with a soft whipped layer and toasted coconut.

Coconut Cream Pie

A coconut cream pie recipe that's tried and true.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Additional Time 4 hours hrs

Servings: 8

Calories: 423

Ingredients Equipment Method

Ingredients

  

• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• ¾ cup white sugar
• ½ cup all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9-inch) prepared pie shell baked
• 1 cup frozen whipped topping thawed

Equipment

• Rimmed baking sheet
• Medium pot or 2‑quart saucepan
• Fine-mesh strainer
• pie plate (9‑inch)

Method

 

1. Gather all ingredients.
2. Preheat the oven to 350 degrees. Spread coconut on a baking sheet.
3. Bake coconut in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
4. Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes
5. Remove the pan from heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.
6. Pour custard into pie shell and chill until firm, about 4 hours.
7. Top with whipped topping and reserved toasted coconut.

Details at a Glance

1. Yields: 8 servings (about 423 calories each)
2. Prep: 10 min
3. Cook: 20 min
4. Additional TIme: 4 hr

Ingredients

• 1 cup sweetened flaked coconut
• 3 cups half‑and‑half
• ¾ cup sugar
• ½ cup all‑purpose flour
• 2 large eggs, beaten
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 baked 9‑inch pie shell (store‑bought or homemade)
• 1 cup thawed frozen whipped topping

Step‑by‑Step Instructions

1. Prep & toast the coconut
   Preheat oven to 350 °F. Spread coconut on rimmed baking sheet and bake about 5 min, stirring occasionally, until golden brown
2. Make custard
   In saucepan, whisk half‑and‑half, sugar, flour, beaten eggs, and salt. Cook over low heat, stirring constantly until it thickens and coats the back of a spoon (around 15 min)
3. Add flavor
   Remove from heat, then stir in ¾ cup toasted coconut and vanilla. Save the rest for topping.
4. Assemble & chill
   Pour filling into baked pie shell. Let cool slightly, then refrigerate at least 4 hours (or overnight) until firm.
5. Top and serve
   Spread whipped topping all over, then sprinkle with the reserved toasted coconut