Old-Fashioned Coconut Cream Pie

This coconut cream pie is made with a homemade coconut custard filling that's set in a pie shell and covered with whipped topping and toasted coconut.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 423 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed
• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• 2 large eggs, beaten
• 0.25 teaspoon salt
• 0.5 cup all-purpose flour
• 0.75 cup white sugar

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 5

Top with whipped topping and reserved toasted coconut.

Step 6

Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.