A coconut cream pie recipe that’s tried and true. It took many years of searching and baking to find the right one, and this is it!
Old-Fashioned Coconut Cream Pie
A coconut cream pie recipe that's tried and true. It took many years of searching and baking to find the right one, and this is it!
Ingredients
- 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 prepared pie shell, baked
- 1 cup frozen whipped topping thawed
Instructions
- Gather all ingredients.
- Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.
- Bake coconut in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
- 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.
- Remove the pan from heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.
- Pour custard into pie shell and chill until firm, about 4 hours.
- Top with whipped topping and reserved toasted coconut.
- Enjoy!
