Rating: 4.5 stars
1828 Ratings
  • 5 star values: 1467
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  • 2 star values: 36
  • 1 star values: 33

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. Enjoy!

Recipe Summary

cook:
30 mins
additional:
4 hrs
total:
4 hrs 50 mins
prep:
20 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Spread coconut on a baking sheet.

  • Bake 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. Continue cooking and stirring for 2 minutes more.

  • Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla extract; reserve remaining toasted coconut to top pie.

  • Pour custard into pie shell and chill until firm, about 4 hours.

  • Top with whipped topping and reserved coconut.

Nutrition Facts

423 calories; protein 6.8g; carbohydrates 46.1g; fat 23.5g; cholesterol 80.1mg; sodium 275.9mg. Full Nutrition
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