Coconut Cream Pie

Coconut Cream Pie

Have one of the most beloved pies in the world at the comfort of your own home. A perfect combination of sweet creamy topping matched with a soft dense cake.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 2 large eggs, beaten
  • 1 (9 inch) pie shell, baked
  • 3 cups half-and-half
  • 1 cup sweetened flaked coconut
  • 1 cup frozen whipped topping, thawed
  • ¾ cup white sugar
  • ½ cup all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt


Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

Step 3

In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. 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.

Step 4

Pour the filling into the pie shell and chill until firm, about 4 hours.

Step 5

Top with whipped topping and with the reserved coconut.

Nutrition Information



Serving Size


Amount Per Serving Calories 423Total Fat 423gCholesterol 80mgSodium 276mgCarbohydrates 47gProtein 7g



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