Old Fashioned Coconut Cream Pie

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ginniej 6

This quintessential coconut cream pie calls for lots of half-and-half that is cooked up with other tasty ingredients into a lavishly rich cream filling. Then the shredded coconut is stirred in and the filling is spooned into a waiting crust. Top with whipped topping and toasted coconut - if you dare.

Modified from: Old Fashioned Coconut Cream Pie

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Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

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  1. In a medium microwave safe bowl, combine half-and-half,coconut milk, eggs, sugar, flour and salt. Microwave for one minute increments, whisking well after each minute. Continue this until the custard thickens, 5 to 7 minutes depending on your microwave. Stir in the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
  2. Meanwhile, start on the whipped cream. Put the tablespoon of cold water in a small microwave safe bowl. Sprinkle the gelatin over it. Let it stand for a minute or so until it is absorbed by the water. Microwave for about 30 seconds - the gelatin will be clear and melted.
  3. Beat the whipping cream with an electric mixer until it gets thick and starts to form peaks. Slowly, move up to high speed. Gradually add in the sugar. Add the gelatin (still beating the whipped cream). Add the vanilla. When the whipped cream holds its peaks, it is done. Don't overwhip it - it'll curdle.
  4. Pipe (or spread or dollop) onto pie.
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