Bakers Square Old Fashioned Coconut Cream pie

Bakers Square Old Fashioned Coconut Cream pie

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  • Prep Time


  • Total Time


  • Servings



  • 3

    cups half-and-half

  • 2


  • ¾

    cup white sugar

  • ½

    cup all-purpose flour

  • ¼

    teaspoon salt

  • 1

    cup flaked coconut, toasted

  • 1

    teaspoon vanilla extract

  • 1

    (9 inch) pie shell, baked

  • 1

    cup frozen whipped topping, thawed

  • Optional Variation - Black Bottom Pie

  • 6

    ounces of bittersweet or dark chocolate

  • 2

    tablespoons of milk


Optional Variation If you are making the black bottomed version, heat milk to scalding in a pan on the stove, remove pan, and add chocolate. Stir the chocolate into the milk until it has melted completely. Pour chocolate into pie shell. and Allow to set for 60 minutes before adding the coconut cream layer. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. . Pour into pie shell and chill 2 to 4 hours, or until firm. After pie is chilled add 1 cup of frozen topping and sprinkle with the remaining 1/4 cup flaked coconut.


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