Go Back

Old-Fashioned Coconut Cream Pie

This Old-Fashioned Coconut Cream Pie is a timeless dessert with a luscious, creamy coconut filling nestled in a flaky pie crust and topped with fluffy whipped cream and toasted coconut. A classic favorite made with simple pantry staples!
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Main
  • 1 cup sweetened coconut flakes divided
  • 2.5 cups half-and-half
  • 0.75 cup white sugar
  • 0.5 cup all-purpose flour
  • 3 large eggs
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 1 piece baked pie shell store-bought or homemade
  • 2 cups whipped topping or homemade whipped cream

Method
 

  1. Toast the coconut flakes on a baking sheet at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden. Reserve a few tablespoons for topping.
  2. In a medium saucepan, whisk together half-and-half, sugar, flour, eggs, and salt over medium heat. Cook, stirring constantly, until thickened—about 10-15 minutes.
  3. Remove from heat. Stir in vanilla extract and most of the toasted coconut (save a bit for garnish).
  4. Pour the warm coconut filling into the prepared baked pie shell. Smooth the top with a spatula.
  5. Refrigerate the pie until fully chilled and firm, about 3 hours or overnight.
  6. Before serving, top with whipped topping and sprinkle with reserved toasted coconut flakes.

Notes

For extra richness, you can substitute some of the half-and-half with canned coconut milk. This pie is best enjoyed within 3 days and should be kept refrigerated.