Old Fashioned Coconut Cream Pie - revised

Old Fashioned Coconut Cream Pie - revised

Made  times
Joy 2

Here is compilation of reviewers suggestions for Carol's wonderful original recipe. A few changes include adding coconut milk, using egg yolks for whole eggs and corn starch instead of flour. I also browned the coconut on the stove with a little butter rather than roasting in the oven. This is my go-to coconut cream pie and always a big hit!

Modified from: Old Fashioned Coconut Cream Pie

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Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  1. Bake pie shell @ 450 for about 11 minutes until golden. Remove from oven and cool.
  2. In a skillet, melt butter on medium heat. Add coconut and stir constantly until browned. Remove from heat and set aside.
  3. In a medium saucepan, combine half-and-half, coconut milk, yolks, sugar, corn starch and salt. Bring to a low boil over low heat and cook until thick(about 20 min)stirring constantly. Remove from heat, and stir in 3/4 C coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
  4. Top with whipped topping and remaining toasted coconut.