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: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 423 Calories

Ingredients

• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¾ cup white sugar
• ½ cup all-purpose flour
• 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

Recipe Instructions

Step 1

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

Step 2

Spread coconut on a baking sheet.

Step 3

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

Step 4

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.

Step 5

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

Step 6

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

Step 7

Top with whipped topping and reserved coconut.