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Old-Fashioned Coconut Cream Pie

This coconut cream pie is made with a homemade coconut custard filling that's set in a pie shell and covered with whipped topping and toasted coconut.
Makes:8 servings


  • 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) pie shell, baked
  • 1 cup frozen whipped topping, thawed


Prep:10 mCook:20 mReady:4 h 30 m
  1. Gather all ingredients.
  2. Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.
  3. Bake 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 the 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.
  8. Enjoy!

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