Coconut Cream Pie

Serves per slice

Coconut Cream Pie
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  • 3 cups half-and-half
  • 2 eggs
  • 3/4 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup flaked coconut
  • 1 tsp vanilla extract
  • 1 (9 inch) pie shell
  • Frozen whipped topping, thawed


  1. Preheat oven to 350 degrees F. Bake the pie shell according to package instructions.
  2. Spread the coconut out on a baking sheet and toast in the oven for 7-10 minutes. Remove and let cool.
  3. In a medium saucepan combine the cream, eggs, sugar, flour and salt and bring to a boil over medium heat, stirring constantly.
  4. Remove from heat and stir in 3/4 cup coconut and the vanilla.
  5. Pour mixture into pie and chill for 2-4 hours.
  6. Top generously with a thick layer of whipped topping and sprinkle with remaining toasted coconut.
Recipe Type: Dessert


Preheat oven to 350 degrees F.  Bake the pie shell according to package instructions. Let cool.

Spread coconut onto a baking sheet.

Place in oven and toast 7-10 minutes. Let cool.

In a medium saucepan over medium heat add the cream.

Next add the eggs, white sugar, flour and salt.

Bring to a boil stirring constantly.

Remove from the heat and stir in 3/4 cup coconut and vanilla extract.

Carefully pour into baked pie shell.

Let the pie chill in the fridge for 2-4 hours so that the cream filling will set.

Top the pie with a whipped cream.

I think in a cream pie like this you need to make a nice tall layer of topping.

Sprinkle the top of the pie with the remaining coconut.

I don’t even like coconut and this pie is to die for. So smooth and creamy it just melt in your mouth.

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