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Coconut Cream Pie

Coconut Cream Pie

A coconut cream pie recipe that's tried and true.
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 4 hours
Servings: 8
Calories: 423

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.