Old Fashioned Coconut Cream Pie

This Old Fashioned Coconut Cream Pie is pure nostalgia: a silky stovetop coconut custard tucked into a flaky 9-inch pie shell, topped with a cloud of whipped topping and a shower of toasted coconut. It’s simple, creamy, and irresistibly classic—perfect for holidays, potlucks, or anytime you’re craving a timeless dessert.

Why You’ll Love This Recipe

• Classic flavor: Toasted coconut + vanilla custard = old-school bakery vibes.
• Easy stovetop filling: No tempering tricks—just whisk and simmer.
• Make-ahead friendly: Needs chill time, so it’s perfect to prepare in advance.
• Beautiful finish: Fluffy topping and golden coconut make a show-stopping pie.

Ingredients

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

Instructions

1. Preheat & Toast: Preheat oven to 350°F (175°C). Spread coconut on a baking sheet and bake, stirring occasionally, until golden brown, about 5 minutes.
2. Cook Custard: In a medium saucepan, combine half-and-half, beaten eggs, sugar, flour, and salt. Cook over low heat, stirring constantly, until it comes to a boil and thickens. Remove from heat.
3. Flavor & Fill: Stir in 3/4 cup toasted coconut and the vanilla extract (reserve the rest for topping). Pour the filling into the baked 9-inch pie shell.
4. Chill: Refrigerate until firm, about 4 hours.
5. Top & Serve: Spread whipped topping over the chilled pie and sprinkle with the reserved toasted coconut.

Chef Tips & Variations

• Watch the coconut: It toasts fast—stir and check often to avoid burning.
• Extra-coconutty: Stir 1/4 teaspoon coconut extract into the custard for a boost.
• Sturdier slice: If you like a firmer set, add 1–2 tablespoons cornstarch along with the flour.
• From-scratch topping: Swap whipped topping for lightly sweetened whipped cream.

Storage

• Refrigerate: Cover and chill up to 3 days.
• Make-ahead: Bake shell and cook filling a day ahead; top just before serving.
• Freezing: Not recommended (custard can weep after thawing).

FAQs

Can I use coconut milk instead of half-and-half?
You can substitute part of the half-and-half with full-fat coconut milk for deeper coconut flavor, but the texture may be slightly softer.

How do I avoid lumps in the custard?
Whisk constantly over low heat and let it come just to a gentle boil. If needed, strain the hot custard through a fine mesh sieve before adding coconut.

Old Fashioned Coconut Cream Pie

Yield: 8 servings
Prep Time: 15 minutes · Cook Time: 15 minutes · Chill: 4 hours · Total: ~4 hours 30 minutes

Ingredients

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

Instructions

1. Toast coconut at 350°F (175°C) for about 5 minutes, stirring occasionally.
2. Whisk half-and-half, eggs, sugar, flour, and salt in a saucepan; cook over low heat, stirring constantly, until it boils and thickens. Remove from heat.
3. Stir in 3/4 cup toasted coconut and vanilla; pour into baked pie shell.
4. Chill about 4 hours until firm. Top with whipped topping and remaining toasted coconut.

Tip: For ultra-smooth custard, strain it through a fine mesh sieve before filling the shell.

If you make this Coconut Cream Pie, tell me how it turned out in the comments and share a photo! Don’t forget to save this recipe for your next celebration or Sunday dinner.