Old Fashioned Coconut Cream Pie
The Absolute Best Coconut Cream Pie
Truly the absolute best! This creamy, old-fashioned coconut cream pie recipe has been a treasured favorite of mine for over 30 years. In all my years of baking, I’ve never tasted a better recipe. Although I adore coconut cream pie, I never order it at restaurants. Too often, I’ve been served gelatinous slop that bears little resemblance to the real thing.
I’ve been making this pie since I was 12 years old, and I have yet to find a better version—nor do I hope to. This classic pie is based on a flour-thickened, pudding-like custard filling. I can’t stand recipes thickened with corn starch; the texture just isn’t right. A proper coconut cream pie should be velvety and creamy, not jelly-like at all. This recipe nails it, and the results are well worth the effort.
This recipe has remained in our TOP 10 ever published on Rock Recipes, even after 12 years and over 1700 recipes. It consistently receives rave reviews, and everyone who tries it falls in love. This is the recipe you’ve been searching for. In 2019, it was still going strong in popularity, never wavering since it was first posted. There’s a very good reason for its enduring appeal, and you’ll thank yourself for discovering why.
Why You’ll Love This Recipe
- It’s a time-tested classic that has been loved for over 30 years.
- The creamy, velvety texture is unmatched.
- It’s consistently a crowd-pleaser with rave reviews.
Kitchen Equipment You’ll Need
- Baking sheet
- Medium saucepan
- Mixing spoon
- Pie dish
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
Step-by-Step Instructions
- Preheat your 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. Mix well and bring to a boil over low heat, stirring constantly.
- Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut for topping the pie.
- Pour the filling into the pie shell and chill until firm, about 4 hours.
- Top with whipped topping and sprinkle with the reserved coconut.
Tips for Success
- Stir the coconut frequently while toasting to prevent burning.
- Constant stirring while cooking the filling ensures a smooth, creamy texture.
- Chill the pie thoroughly for at least 4 hours to set the filling properly.
Additional Tips and Variations
- For added flavor, consider adding a teaspoon of coconut extract to the filling.
- Try using fresh whipped cream instead of whipped topping for a richer taste.
Nutritional Highlights (Per Serving)
- Calories: Approximately 350
- Carbohydrates: 45g
- Protein: 6g
- Fat: 18g
Frequently Asked Questions (FAQ)
Can I use unsweetened coconut? Yes, but it may alter the sweetness slightly. You can adjust by adding a bit more sugar if needed.
Can I make this pie ahead of time? Absolutely! This pie can be made a day in advance and stored in the refrigerator until serving.
Conclusion
It’s time to treat yourself to a slice of nostalgia with this old-fashioned coconut cream pie. Give this recipe a try, and I guarantee you’ll be hooked just like the countless others who’ve fallen in love with it over the years. I invite you to make it, enjoy it, and share your experience in the comments below!