Coconut Cream Pie Recipe

A slice of coconut cream pie on a brown plate. There's a fork next to the plate and the rest of the pie behind it. There's a red and white checked towel next to the pie.

4.42 from 151 votes

Coconut cream pie is a creamy, flavorful, pie with toasted coconut, a rich center, and a lot of happiness in every bite. This is one of those old family recipes that everyone loves.

Prep Time30

Cook Time15

Additional Time2

Total Time2 45

Course: Desserts

Cuisine: American

Servings: pieces

Calories: 690kcal

Author: Julie Pollitt

Ingredients

3/4 cup sweetened flaked coconut + 1/4 cup toasted
3 cups of half and half
2 eggs beaten
3/4 cup sugar
1/2 cup flour
1/4 teaspoon salt
2 teaspoons vanilla extract
9 " pie shell baked
8 ounces whipped topping

Instructions

Bake the pie shell according to the package directions.
Spread all of the coconut out on a cookie sheet and toast for about five to six minutes on 350-degrees. Open the oven and move the coconut around every two minutes to keep the coconut from burning.
In a medium to large saucepan, add the half and half, sugar, eggs, flour, and salt and mix well with a whisk.
Bring to a boil over medium heat, stirring often, until thick.
Once the pie filling is thick, remove from the heat and stir in the vanilla extract.
Next, add 3/4 cup of toasted coconut to the pie filling and mix well.
Pour the pie filling into the pie crust and refrigerate for at least two hours.
Finally, spread the whipped topping on the pie filling and sprinkle the remainder of the toasted coconut on top.

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