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Coconut Cream Pie


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Rate this recipe 4.4/5 (41 Votes)


  • 3 cups half-and-half
  • 3/4 cup white sugar
  • 1/2 cup flour or corn starch
  • 2 eggs + 1 yolk
  • 1/4 teaspoon salt
  • 1 cup flaked coconut, toasted
  • 1 teaspoon vanilla extract
  • Mom’s prebaked pie shell
  • Whipped Cream & toasted coconut to top



Step 1

In microwave safe bowl, combine half-and-half, eggs, sugar, flour and salt. Microwave at 1 minute intervals stirring between each minute for 3-4 minutes until thick.

Add coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.

Top with whipped topping, and with remaining 1/4 cup of coconut.

To toast coconut, bake coconut on ungreased pan and in a 350 degree oven for 5 to 7 minutes, or until golden brown, stirring occasionally.

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