Old Fashioned Coconut Cream Pie

This scrumptious coconut cream pie is made with half-and-half that is cooked into a lavishly rich cream filling. Then the shredded coconut is stirred in. The pie is finally topped off with whipped topping and toasted coconut.


8 servings


3 cups half-and-half
2 large eggs
3/4 cup granulated (white) sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted*
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed


In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.

Top with whipped topping, and with remaining 1/4 cup of coconut.

Additional Information

* To toast coconut: Spread coconut onto an ungreased pan and bake at 350°F (177°C) for 5 to 7 minutes, or until golden brown, stirring occasionally.

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