Old Fashioned Coconut Cream Pie Recipe

Introduction

Old Fashioned Coconut Cream Pie is a classic dessert featuring a rich, creamy coconut custard nestled in a flaky pie shell. Toasted coconut adds a delightful crunch, while whipped topping makes it light and indulgent. It’s a perfect treat for any occasion.

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

1. Step 1: Preheat your oven to 350°F (175°C). Spread the sweetened flaked coconut evenly on a baking sheet.
2. Step 2: Bake the coconut, stirring occasionally, until it turns golden brown, about 5 minutes. Remove and set aside.
3. Step 3: In a medium pot, combine the half-and-half, white sugar, all-purpose flour, beaten eggs, and salt. Stir well to mix.
4. Step 4: Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a wooden spoon, about 15 minutes.
5. Step 5: Remove the pot from heat, then stir in 3/4 cup of the toasted coconut and vanilla extract. Save the remaining toasted coconut for garnish.
6. Step 6: Pour the coconut custard filling into the baked pie shell. Chill in the refrigerator until firm, approximately 4 hours.
7. Step 7: Just before serving, spread the thawed whipped topping over the chilled pie and sprinkle with the reserved toasted coconut.

Tips & Variations

• For extra coconut flavor, lightly toast the pie crust with coconut flakes before filling.
• Use fresh coconut if available, but reduce sugar slightly to balance sweetness.
• Substitute whipped topping with freshly whipped cream for a lighter finish.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, warm slices gently in the microwave for 10–15 seconds, but it’s best enjoyed chilled. Avoid freezing as the custard texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use evaporated milk instead of half-and-half?

Yes, evaporated milk can be used but will create a slightly thicker and richer custard. You may want to add a little water to achieve similar consistency to half-and-half.

How do I know when the custard is thick enough?

The custard is ready when it coats the back of a wooden spoon and you can draw a line through it with your finger without the filling running back together.

Old Fashioned Coconut Cream Pie Recipe

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A classic Old Fashioned Coconut Cream Pie featuring a flaky baked pie shell filled with a rich, creamy coconut custard enhanced with toasted coconut. Topped with fluffy whipped topping and garnished for a perfect balance of textures and flavors.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 4 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the Coconut Custard Filling

• 1 cup Sweetened flaked coconut
• 2 Large eggs, beaten
• 1 tsp Vanilla extract
• 3/4 cup White sugar
• 3 cups Half-and-half
• 1/4 tsp Salt
• 1/2 cup All-purpose flour

Additional Ingredients

• 1 Pie shell, baked
• 1 cup Frozen whipped topping, thawed

Instructions

1. Preheat and Toast Coconut: Preheat your oven to 350°F (175°C). Spread the sweetened flaked coconut evenly on a baking sheet and bake, stirring occasionally, until the coconut is golden brown and toasted, about 5 minutes. This adds a rich, nutty flavor and crunchy texture to the pie.
2. Prepare Custard Base: In a medium-sized pot, combine the half-and-half, white sugar, all-purpose flour, beaten eggs, and salt. Stir the mixture well to ensure even cooking and prevent lumps.
3. Cook the Custard: Place the pot over low heat and cook, stirring constantly to avoid curdling or burning. Continue until the mixture thickens and coats the back of a wooden spoon, approximately 15 minutes. This slow cooking creates a smooth, creamy texture.
4. Combine Coconut and Flavoring: Once thickened, remove the custard from the heat. Stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining toasted coconut to garnish the pie later.
5. Fill the Pie Shell: Pour the prepared coconut custard filling into the pre-baked pie shell, smoothing the surface evenly.
6. Chill the Pie: Refrigerate the filled pie until the custard is firm and set, about 4 hours. This step is crucial for a sliceable, chilled coconut cream pie.
7. Add Topping and Garnish: Before serving, top the chilled pie with the thawed whipped topping, spreading it evenly. Sprinkle the reserved toasted coconut over the whipped topping for an appealing finish and extra crunch.

Notes

• Be sure to stir the custard constantly while cooking to prevent lumps and burning.
• The coconut should be toasted to enhance its flavor but watch closely to avoid burning.
• Using a pre-baked pie shell ensures the crust remains crisp when the custard is added.
• For best results, chill the pie thoroughly to allow the custard to set properly before serving.
• Frozen whipped topping can be substituted with freshly whipped cream for a richer taste.

Keywords: Coconut Cream Pie, Old Fashioned Pie, Coconut Custard, Toasted Coconut Pie, Classic Dessert, Cream Pie