Coconut Cream Pie is a classic. This creamy, dreamy coconut cream pie recipe will quickly become a family favorite!
This recipe calls for using coconut milk in the coconut custard. While that definitely gives the most flavorful result, you can substitute with whole milk or half-and-half, if needed.
It also calls for my homemade pie crust. Now, that recipe is as simple as… well… pie to make, but if you need to use a refrigerated pie crust instead in a pinch, it works just fine.
This is the BEST coconut pie and pie shell recipe ever!!!! I made this for my grandma who loves coconut and has never had a homemade coconut cream pie—and let me just say this was a life changing recipe. Never again will I buy a store made coconut cream pie. If I can make this recipe, anyone can.
I made this for my husband of 33yrs. His birthday was yesterday and he always says how much he loves coconut cream pie so I decided to try to make one from scratch today
Was so happy to find your recipe. He was so excited to try it. Based on appearance, smell, and taste he said this was hands down the best he has ever had in his 54 yrs of life! This is a huge compliment. He has been spoiled with really good cooks his entire life. Easy to make.
Ingredients
1 cup sweetened flaked coconut
3 cups half-and-half
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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
Directions
Preheat oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.
Source: allrecipes.com