Old Fashioned Coconut Cream Pie

Old Fashioned Coconut Cream Pie


"This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


4 h 50 m servings 423 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 276 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  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. 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.
  4. Pour the filling into the pie shell and chill until firm, about 4 hours.
  5. Top with whipped topping and with the reserved coconut.


  1. 1253 Ratings

Most helpful positive review

I made it three times. First was as the recipe states, second was with 1 c. coconut milk and 2 c. half and half. Then the third time I did it, it came out the best! I used 1 whole can coconut cr...

Most helpful critical review

This pie does not set. You can chill it overnight. Take the advice of the reviews and change it...completely! Huge disappointment after much effort

I made it three times. First was as the recipe states, second was with 1 c. coconut milk and 2 c. half and half. Then the third time I did it, it came out the best! I used 1 whole can coconut cr...

If you're searching for a perfect coconut cream pie recipe, end your search with this one! But, make the following changes: I used 1 1/2 cups coconut milk (makes all the difference) and 1 1/2 c...

What a wonderful coconut cream pie. I tested this recipe out tonight because my girlfriend wants one for her birthday. If this didn't work out, I was going to head to Bob Evans to get her pie ...

Wow. This is to-die-for. Based on other reviews I made the following changes: 1 1/2 cups coconut milk, 1 1/2 cups half-and-half, used cornstarch instead, subbed defrosted, unsweetened, coconut f...

This pie was amazing! I made this yesterday for my brother's 25th wedding anniversary and my son, who at first turned his nose up at it (coconut-yuck!), asked me to make another one as soon as w...

This is 'the one'. It tastes like the ones you get at restaurants, but fresher, more decadent and sublimely rich. In my version that I'll be keeping in my recipe book I halved the half-and-hal...

This is a truly superior "cream" pie recipe. I whipped it up today in no time at all with a refrigerated Pillsbury crust, which I feel is the best tasting crust, bar none. My changes were, lik...

This pie is amazing. This is the first time I made a pie (any pie) and it turned out perfect. I did use the other reviewers suggestions (1 & 1/2 of half & half and 1 & 1/2 of coconut milk inst...

I made this pie for my mom's birthday, and my whole family loved it! It has a natural, not too sweet flavour. I loved it! I made the following changes like other reviewers suggested: 1 1/2 cups ...