Old Fashioned Coconut Cream Pie



  • 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


Preheat the oven to 350°F.

Spread the coconut out on a baking sheet and bake for about 5 minutes, stirring occasionally.

Combine the half-and-half, eggs, sugar, flour, and salt in a medium saucepan and whisk well. Over low heat, bring to a boil, stirring continuously.

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.


Enjoy Your Desert!

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