Old-Fashioned Coconut Cream Pie


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!

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
4 hrs
Total Time:
4 hrs 30 mins
1 9-inch pie

Coconut cream pie is always a good idea — and this top-rated coconut cream pie recipe is sure to become a staple in your dessert rotation.

Coconut Cream Pie Ingredients

These are the basic, kitchen staple ingredients you'll need to make this coconut cream pie recipe:

· Coconut: This coconut cream pie starts with a cup of sweetened coconut flakes.
· Half-and-half: Half-and-half is the "cream" in this coconut cream pie recipe.
· Sugar: Of course, you'll need white sugar for this sweet dessert.
· Flour: All-purpose flour gives the filling structure.
· Eggs: Eggs lend moisture and help bind the filling together.
· Salt and vanilla: A pinch of salt and a teaspoon of vanilla extract enhance the flavor of the filling.
· Baked pie shell: Use a store-bought or homemade pastry crust.
· Whipped topping: Finish this easy coconut cream pie with frozen whipped topping. You can also use homemade whipped cream or even meringue.

How to Make Coconut Cream Pie

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make homemade coconut cream pie:

1. Toast the coconut and make the filling on the stove.
2. Remove from the heat, then stir in most of the coconut and the vanilla.
3. Pour the filling into the shell and chill until firm.
4. Top with whipped topping and the remaining coconut flakes.

How to Store Coconut Cream Pie

Store the coconut cream pie, covered, in the refrigerator for up to four days.

Can You Freeze Coconut Cream Pie?

You can freeze coconut cream pie, but it's best to freeze it before you add the whipped topping. If you plan to freeze the pie, go ahead and bake the pie in an aluminum pan. Wrap the whole thing in a layer of storage wrap, then in a layer of aluminum foil. Freeze for up to three months. Thaw in the refrigerator overnight, then top with the whipped topping and coconut flakes before serving.

Allrecipes Community Tips and Praise

"I do think it tastes better the next day because the flavors have had more time to settle," according to one Allrecipes community member. "I've never made a coconut cream pie before, so I was nervous. But it was firm and perfectly set and tasted fantastic!"

"Super easy to make and didn't taste overwhelmingly coconut-ty, but the flavor was still there," says Kenzie. "I set it in the fridge for 3 hours before serving, everybody liked it. 10/10!"

"We made two of these coconut cream pies," says Karen Kish. "Followed the recipe to the letter. They turned out beautiful. The trick is when it says to stir constantly, stir constantly. They were a hit. This is now my go-to recipe!!"

Editorial contributions by Corey Williams


  • 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


  1. Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.

  2. Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.

  3. 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.

  4. Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.

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

  6. Top with whipped topping and reserved toasted coconut.

    a slice of pie topped with toasted coconut on a white plate

Nutrition Facts (per serving)

423 Calories
24g Fat
46g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 423
% Daily Value *
Total Fat 24g 30%
Saturated Fat 13g 64%
Cholesterol 80mg 27%
Sodium 276mg 12%
Total Carbohydrate 46g 17%
Dietary Fiber 2g 5%
Total Sugars 23g
Protein 7g
Vitamin C 1mg 4%
Calcium 107mg 8%
Iron 1mg 8%
Potassium 193mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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