Description
Indulge in the nostalgic flavors of the Old-Fashioned Coconut Cream Pie, a creamy dessert topped with fluffy whipped cream and toasted coconut.
Ingredients
Scale
- 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) baked pie shell
- 1 cup whipped topping (thawed)
Instructions
- In a medium saucepan, whisk together half-and-half, sugar, and flour until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 5–7 minutes).
- Remove from heat. Slowly stir in beaten eggs while whisking constantly to prevent scrambling.
- Add salt and vanilla extract, mixing well.
- Stir in the shredded coconut until fully combined.
- Pour the filling into the baked pie crust and spread evenly.
- Allow the pie to cool to room temperature.
- Refrigerate for at least 4 hours until fully set.
- Top with whipped cream before serving.
Notes
- Stir constantly while cooking to prevent lumps or burning.
- Temper the eggs slowly to avoid curdling.
- For deeper flavor, lightly toast the coconut before mixing in.
- Chill time is essential for proper texture and slicing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 95 mg
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: coconut cream pie, old fashioned pie, creamy coconut dessert, classic custard pie, easy coconut pie