Classic Old Fashioned Coconut Cream Pie Recipe: A Timeless Dessert Delight

Indulge in the creamy, tropical flavors of our Old Fashioned Coconut Cream Pie, a dessert that never goes out of style. This classic coconut cream pie recipe combines a flaky pie crust with a rich, velvety coconut custard and a cloud-like whipped topping, making it the perfect treat for any occasion. Whether you’re a seasoned baker or a beginner, this easy coconut cream pie will become a staple in your dessert repertoire.

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

Preparation

Preheat your oven to 350°F (175°C). Spread the sweetened flaked coconut on a baking sheet and toast it in the oven, stirring occasionally, until it turns a beautiful golden brown, about 5 minutes. This step enhances the coconut’s flavor and adds a delightful crunch to the pie.

In a medium saucepan, combine the half-and-half, beaten eggs, white sugar, all-purpose flour, and salt. Whisk the mixture until smooth, then bring it to a boil over low heat, stirring constantly. Once it boils, continue cooking for 2 more minutes to ensure the custard thickens perfectly.

Remove the saucepan from the heat and stir in 3/4 cup of the toasted coconut and vanilla extract. Reserve the remaining toasted coconut for topping the pie later.

Pour the creamy coconut filling into the baked pie shell and refrigerate it until firm, about 4 hours. Once set, top the pie with the thawed whipped topping and sprinkle the reserved toasted coconut on top for a stunning finish.

Slice, serve, and enjoy this homemade coconut cream pie that’s sure to impress your family and friends!