If you’re craving a slice of nostalgia and a taste of pure comfort, our Old-Fashioned Coconut Cream Pie recipe is just what you need. This classic dessert will transport you back to simpler times with its sweet, creamy, and coconut-filled goodness. Let’s dive into the ingredients and the step-by-step instructions.
Ingredients
For this delightful pie, you’ll need the following 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 tsp salt
- 1 tsp vanilla extract
- 1 (9-inch) pie shell, baked
- 1 cup frozen whipped topping, thawed
Instructions
Let’s start making this delectable Old-Fashioned Coconut Cream Pie.
Prep: 20 minutes
Cook: 30 minutes
Ready: 50 minutes
- Begin by preheating your oven to 350 degrees F (175 degrees C).
- Spread the sweetened flaked coconut evenly on a baking sheet. Toast the coconut in the preheated oven, stirring occasionally, until it turns a beautiful golden brown, which should take about 5 minutes. Keep an eye on it to prevent over-browning.
- In a medium saucepan, combine the half-and-half, beaten eggs, white sugar, all-purpose flour, and salt. Mix these ingredients well to ensure there are no lumps.
- Place the saucepan over low heat and bring the mixture to a gentle boil, stirring constantly. This step is crucial to avoid lumps and to thicken the filling. Once it reaches a boil, remove the pan from the heat.
- Stir in 3/4 cup of the toasted coconut and the vanilla extract into the mixture. The toasted coconut will add a delightful flavor and texture to your pie. Reserve the remaining toasted coconut to use as a topping later.
- Pour the creamy filling into the pre-baked 9-inch pie shell. Make sure it’s evenly distributed.
- Chill the pie in the refrigerator until it’s firm, which will take about 4 hours. This step allows the pie to set and the flavors to meld perfectly.
- Just before serving, generously top the pie with the thawed frozen whipped topping. Then, sprinkle the reserved toasted coconut on top, giving your pie an extra layer of flavor and a delightful crunch.
Slice a piece of this Old-Fashioned Coconut Cream Pie, and savor the sweet memories it brings. This dessert is a timeless classic that’s perfect for any occasion, from family gatherings to simple moments of indulgence. Enjoy every creamy and coconut-filled bite!
Old-Fashioned Coconut Cream Pie
Ingredients
For the filling
- 3 cups half-and-half
- 2 large eggs, beaten
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
For the crust and topping
- 1 9-inch pie shell, baked Pre-baked
- 1 cup sweetened flaked coconut See instructions for toasting
- 1 cup frozen whipped topping, thawed For topping before serving
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C).
- Spread the sweetened flaked coconut evenly on a baking sheet and toast it in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
- In a medium saucepan, combine the half-and-half, beaten eggs, white sugar, flour, and salt. Mix well to avoid lumps.
- Place the saucepan over low heat and bring the mixture to a gentle boil, stirring constantly.
- Once it reaches a boil, remove the pan from heat and stir in 3/4 cup of toasted coconut and vanilla extract.
- Pour the creamy filling into the pre-baked pie shell and chill in the refrigerator until firm, about 4 hours.
- Before serving, top the pie with thawed whipped topping and sprinkle the reserved toasted coconut on top.
