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Old Fashioned Coconut Cream Pie

by Sally


  • 1 9” refrigerated pie crust
  • 1 C. Sweetened coconut flakes
  • ½ C. All-purpose flour
  • ⅔ C. Granulated sugar
  • 2 large eggs beaten
  • 1 ½ C. Whole milk
  • 1 ½ C. Heavy whipping cream
  • 1 tsp. Vanilla extract
  • Pinch of salt
  • 1-2 C. Whipped topping defrosted


  1. Preheat the oven to 350 degrees and add the pie crust to a well-greased pie pan. Bake the crust for 10-12 minutes until the edges are lightly browned. Let the crust cool.
  2. Place the coconut flakes on a baking sheet and cook until toasted. Remove and let cool.
  3. Add the flour, sugar, whole milk, heavy whipping cream, and salt to a saucepan over medium heat on the stove. Cook until the mixture thickens well.
  4. Remove the mixture from the heat, and add a bit of it to the eggs, whisking continuously.
  5. Add the tempered eggs to the filling mixture and whisk to combine.
  6. Stir ¾ of the toasted coconut and the vanilla, and stir to combine.
  7. Pour the filling mixture into the prebaked pie crust and allow to cool.
  8. Place the pie into the fridge to set for 3-4 hours.
  9. Add the whipped topping to the chilled pie, and sprinkle the remaining toasted coconut on top before serving.

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