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A classic coconut cream pie with silky coconut custard, flaky crust, whipped topping, and toasted coconut.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup sweetened flaked coconut
  • 3 cups half-and-half
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 9-inch pre-baked pie shell
  • 1 cup whipped topping

Equipment

  • saucepan
  • whisk
  • Pie Dish

Method
 

  1. In a saucepan, whisk together sugar, flour, and salt. Gradually whisk in half-and-half.
  2. Cook over medium heat, stirring constantly, until thickened.
  3. Temper beaten eggs with hot mixture, then return to pan and cook until smooth.
  4. Remove from heat and stir in vanilla and coconut.
  5. Pour filling into pie shell and refrigerate until set.
  6. Top with whipped topping and toasted coconut before serving.

Nutrition

Calories: 460kcalCarbohydrates: 48gProtein: 7gFat: 27gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 260mgPotassium: 240mgFiber: 2gSugar: 34gVitamin A: 12IUVitamin C: 2mgCalcium: 10mgIron: 8mg

Notes

Chill completely before slicing for best results.

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