Coconut Cream Pie

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This Coconut Cream Pie is rich, creamy, and loaded with sweet coconut flavor in every bite! With a smooth homemade custard and a golden toasted coconut topping, it’s the ultimate dessert for coconut lovers. It’s easy to make, perfect for holidays or special occasions, and always a huge hit at the table.

Prep Time10

Cook Time20

Chill time4

Total Time4 30

Course: Dessert

Cuisine: American

Keyword: coconut cream pie, creamy coconut dessert, custard pie, easy coconut pie

Cooking Method: Oven, Stovetop

Diet: Vegetarian

Servings:

Calories: 403kcal

Author: MelanieCooks.com

Equipment

Medium saucepan
Baking Sheet
Bowl
Whisk
Wooden spoon or spatula
9-Inch Pie Dish
Measuring Cups
Oven

Ingredients

1 cup sweetened flaked coconut
3 cups half-and-half
¾ cup white sugar
½ cup all-purpose flour
2 eggs large, beaten
¼ tsp salt
1 tsp vanilla extract
1 prepared pie crust 9-inch, baked
1 cup whipped topping thawed from frozen or homemade

Instructions

Preheat oven to 350°F. Spread the coconut flakes on a baking sheet and toast in the oven for about 5 minutes, stirring once or twice, until golden brown.
In a medium saucepan, whisk together half-and-half, sugar, flour, eggs, and salt.
Cook the mixture over low heat, stirring constantly, until thickened and it coats the back of a spoon, about 15 minutes.
Remove from heat and stir in ¾ cup of the toasted coconut along with the vanilla extract.
Pour the warm custard into the baked pie crust and smooth out the top.
Let the pie cool on the counter for a bit, then place it in the fridge to chill for at least 4 hours or until fully set.
Once set, spread the whipped topping evenly over the top of the pie.
Sprinkle with the remaining toasted coconut, slice, and serve!

Notes

Stir the filling constantly to prevent it from sticking or curdling.
For an extra touch of richness, stir in a tablespoon of butter after removing the filling from heat.

Nutrition