Why You’ll Love This Recipe

This coconut cream pie combines the comforting flavors of coconut and vanilla in a smooth custard filling, all encased in a buttery pie crust. The toasted coconut topping adds a delightful crunch and enhances the coconut flavor, making it a timeless treat for any occasion.

Ingredients

• 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Toast the Coconut: Preheat the oven to 350°F (175°C). Spread the coconut evenly on a baking sheet and bake, stirring occasionally, until golden brown, about 5 minutes. Remove from the oven and set aside.

2. Prepare the Custard Filling: In a medium saucepan, combine the half-and-half, sugar, flour, eggs, and salt. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, approximately 15 minutes.

3. Add Flavor: Remove the saucepan from heat and stir in ¾ cup of the toasted coconut and the vanilla extract.

4. Assemble the Pie: Pour the custard filling into the baked pie shell. Allow it to cool to room temperature, then refrigerate for about 4 hours, or until firm.

5. Add Toppings: Before serving, spread the whipped topping over the pie and sprinkle with the remaining toasted coconut.

Servings and Timing

• Servings: 8 slices
• Preparation Time: 25 minutes
• Cooking Time: 20 minutes
• Chilling Time: 4 hours

Variations

• Coconut Extract: For a more pronounced coconut flavor, add ½ teaspoon of coconut extract to the custard filling along with the vanilla extract.

• Whipped Cream: Substitute the frozen whipped topping with freshly whipped cream for a homemade touch.

• Pie Crust: Use a graham cracker crust instead of a traditional pie crust for a different texture and flavor.

Storage/Reheating

• Storage: Cover the pie and refrigerate for up to 3 days.

• Reheating: This pie is best served chilled and does not require reheating.

FAQs

How can I prevent the custard from curdling?

To prevent curdling, cook the custard over low heat and stir constantly until it thickens. Avoid high heat, as it can cause the eggs to scramble.

Can I use unsweetened coconut flakes?

Yes, you can use unsweetened coconut flakes. However, you may need to adjust the sugar in the recipe to achieve the desired sweetness.

Is it necessary to toast the coconut?

Toasting the coconut enhances its flavor and adds a pleasant crunch. While it’s not mandatory, it is recommended for the best taste.

Can I make this pie ahead of time?

Yes, you can prepare the pie up to 2 days in advance. Assemble the pie, refrigerate, and add the whipped topping and toasted coconut just before serving.

Can I freeze this pie?

Freezing is not recommended, as the texture of the custard may change upon thawing. It’s best enjoyed fresh.

What can I use instead of half-and-half?

You can substitute half-and-half with equal parts whole milk and heavy cream.

How do I prevent a soggy crust?

Ensure the pie crust is fully baked and cooled before adding the custard filling. Blind baking the crust can also help prevent sogginess.

Can I use a store-bought pie crust?

Yes, using a store-bought pie crust is convenient and can save time. Just make sure to bake it according to the package instructions before filling.

How do I make the whipped topping?

To make homemade whipped topping, beat 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.

Can I add other fruits to the pie?

While traditional coconut cream pie doesn’t include fruits, you can add sliced bananas or berries to the custard filling for a fruity twist.

Conclusion

This Old-Fashioned Coconut Cream Pie is a delightful dessert that combines a creamy coconut custard with a flaky pie crust, topped with whipped cream and toasted coconut. Its timeless flavor and texture make it a favorite for gatherings and special occasions.

Old-Fashioned Coconut Cream Pie

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• Author: Isabella
• Total Time: 4 hours 45 minutes
• Yield: 8 slices
• Diet: Vegetarian

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Description

This Old-Fashioned Coconut Cream Pie is a deliciously creamy dessert with a rich coconut custard filling, nestled in a buttery pie crust. Topped with whipped cream and toasted coconut flakes, this classic pie is perfect for any occasion. With its smooth texture and tropical flavor, it’s a timeless favorite!

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Ingredients

• 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

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Instructions

• Toast the Coconut: Preheat oven to 350°F (175°C). Spread coconut on a baking sheet, bake, stirring occasionally, until golden brown, about 5 minutes. Remove from oven and set aside.
• Prepare the Custard Filling: In a saucepan, combine half-and-half, sugar, flour, eggs, and salt. Cook over low heat, stirring constantly until the mixture thickens, around 15 minutes.
• Add Flavor: Remove from heat and stir in ¾ cup toasted coconut and vanilla extract.
• Assemble the Pie: Pour the custard into the baked pie shell. Let it cool to room temperature and refrigerate for 4 hours or until firm.
• Add Toppings: Before serving, spread the whipped topping over the pie and sprinkle with the remaining toasted coconut.

Notes

• For a more coconut-forward flavor, add ½ teaspoon coconut extract to the custard.
• Swap frozen whipped topping for homemade whipped cream for a richer, fresh touch.
• Use a graham cracker crust for an alternative texture and flavor.

• Prep Time: 20 minutes
• Chill Time: 4 hours
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American