Old Fashioned Coconut Cream Pie

918 Reviews 91 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    4 h 50 m
Carol H.
Recipe by  Carol H.

“This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch pie

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  4. Pour the filling into the pie shell and chill until firm, about 4 hours.
  5. Top with whipped topping and with the reserved coconut.

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Reviews (918)

Rate This Recipe
SHEA1228
2232

SHEA1228

I made it three times. First was as the recipe states, second was with 1 c. coconut milk and 2 c. half and half. Then the third time I did it, it came out the best! I used 1 whole can coconut cream, then enough half and half to make it all up to three cups. I used three egg yolks instead of 2 eggs. I used a whole package of the frozen coconut in the pie, and then flaked, sweetened (toasted) coconut on top. I also used 1/2 c. corn starch in place of the flour. My family raved about this and it is going in my tried and true recipe book!!

Emily
1249

Emily

If you're searching for a perfect coconut cream pie recipe, end your search with this one! But, make the following changes: I used 1 1/2 cups coconut milk (makes all the difference) and 1 1/2 cups heavy cream (I didn't have half-n-half). Also, eliminated the flour and used 1/3 cup corn starch. I turned up the heat on the stove between low and medium, and only took about 20 minutes or so to thicken. I did not toast the coconut that went inside the pie, but did toast the coconut on top. Also, made homemade whipped cream (carton whipping cream, 2 tbls. confectioners sugar, 1 teas. vanilla). Very nice texture. Firmness is just right.

TRISKELE
672

TRISKELE

What a wonderful coconut cream pie. I tested this recipe out tonight because my girlfriend wants one for her birthday. If this didn't work out, I was going to head to Bob Evans to get her pie since, while I find their food lacking, they do a fantastic coconut pie. I followed some of the advice in previous reviews and used 1 1/2 cups half-n-half and 1 1/2 cups canned coconut milk. I also used the 1/3 cup of cornstarch instead of flour and made my own whipped cream. I also used fresh coconut (from the freezer section) instead of that nasty dried, sweetened stuff in the cake mix aisle. I made the custard in the microwave and it was thick, smooth, creamy, and beautiful in just 5 minutes. I pulled the bowl out after each minute to stir the mixture with a whisk. SO easy and SO good. No need for coconut extract if you use fresh coconut and coconut milk. Thanks for a great recipe!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 423 cal
  • 21%
  • Fat
  • 23.5 g
  • 36%
  • Carbs
  • 46.1 g
  • 15%
  • Protein
  • 6.8 g
  • 14%
  • Cholesterol
  • 86 mg
  • 29%
  • Sodium
  • 276 mg
  • 11%

Based on a 2,000 calorie diet

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