Prep: 20 mins | Cook: 30mins | Additional: 4 hrs | Total: 4 hrs 50 mins | Serving: 8 | Yield: 1 9-inch pie
The addition of coconut makes it deliciously smooth and fluffy with lots of coconut flavor. And I just love the top sweetened whipped cream add-on. Although I love a good meringue, I think the coconut flavors simply go so well with the cream. Putting a little flaked coconut on top gives the pie a great textured contrast if you have a few extra minutes to toast some up, but without it, it’s still completely delicious.
It is a fairly old-fashioned recipe for this classic pie based on a flour-thickened, pudding-like filling of custard pie. I hate variants of this recipe that get thickened with starch from the corn. The texture is just not perfect. A good cream pie with coconut should be velvety and moist, not like any jelly at all. This recipe is doing it right, and the effort is well worth the results. Try this recipe for Old Fashioned Coconut Cream Pie, and enjoy it with your family and friends.
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- (2) large eggs, beaten
- ¾ cup white sugar
- ½ cup all-purpose flour
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 (9 inches) pie shell, baked
- 1 cup frozen whipped topping, thawed
- Start by preheating the oven at about 350 degrees F (175 degrees C).
- Spread the coconut on a baking sheet and bake it until golden brown for about 5 minutes, stirring occasionally.
- In a medium saucepan, add and combine the half-and-half, eggs, sugar, flour, and salt and mix well. Boil over low heat, stirring constantly.
- Cook for 2 minutes more, stirring constantly. Take the pan off the heat, and stir in 3/4 c of the toasted coconut and the vanilla extract. Set aside the remaining coconut to top the pie.
- Add and pour filling into the pie shell and chill until firm for 4 hours.
- Add whipped topping and with the reserved coconut on top.