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Benjamin

Easy Old-Fashioned Coconut Cream Pie Recipe – Best Homemade Dessert

This old-fashioned coconut cream pie is a delightful blend of creamy custard, toasted coconut, and a buttery pie crust. Perfect for any occasion, it’s a nostalgic dessert that brings comfort and joy with every bite. With its rich flavor and smooth texture, this pie is sure to become a family favorite!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

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 pie shell, baked
  • 1 cup frozen whipped topping thawed

Method
 

Preheat Oven & Toast Coconut:
  1. Preheat the oven to 350°F (175°C). Spread the flaked coconut evenly on a baking sheet and toast for about 5 minutes, stirring occasionally, until golden brown. Set aside.
Prepare the Custard Filling:
  1. In a medium saucepan, combine the half-and-half, sugar, flour, eggs, and salt. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 15 minutes).
Add Coconut & Vanilla:
  1. Remove the custard from the heat. Stir in ¾ cup of the toasted coconut and the vanilla extract. Reserve the remaining toasted coconut for garnish.
Assemble the Pie:
  1. Pour the warm custard into the baked pie shell. Cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or until the custard is set.
Top & Garnish:
  1. Spread the thawed whipped topping evenly over the chilled pie. Sprinkle the remaining toasted coconut on top.
Serve & Enjoy:
  1. Slice and serve the pie chilled. Enjoy the creamy, tropical flavors!

Notes

  • For a deeper coconut flavor, substitute part of the half-and-half with coconut milk.
  • If you prefer fresh whipped cream, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and use it in place of the frozen whipped topping.
  • This pie is best served within 1-2 days of making to preserve its texture and flavor.

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