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Old Fashioned Coconut Cream Pie

SUBMITTED BY: Carol H. PHOTO BY: Allrecipes

"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!"

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Read Reviews (445)

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PREP TIME	20 Min
COOK TIME	30 Min
READY IN	4 Hrs 50 Min
Original recipe yield 1 - 9 inch pie

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

What to Drink?
	Coffee

DIRECTIONS

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.
Top with whipped topping, and with remaining 1/4 cup of coconut.
Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.

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REVIEWS

Reviewed on Nov. 23, 2007 by SHEA1228

I made it three times. First was as the recipe states, second was with 1 c. coconut milk and 2... MORE

Reviewed on Dec. 24, 2006 by Emily

If you're searching for a perfect coconut cream pie recipe, end your search with this one! ... MORE

Reviewed on Jan. 27, 2006 by TRISKELE

What a wonderful coconut cream pie. I tested this recipe out tonight because my girlfriend... MORE

Reviewed on Jun. 18, 2007 by Baybee Caix

Wow. This is to-die-for. Based on other reviews I made the following changes: 1 1/2 cups... MORE

Reviewed on Nov. 25, 2006 by Julie

This pie was amazing! I made this yesterday for my brother's 25th wedding anniversary and my... MORE

Reviewed on Jun. 21, 2008 by MSBLUERASP

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.

MSBLUERASP
Jun. 21, 2008

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-half and used 1 1/2 cups of coconut milk instead, which brings out that coconut flavor for sure. I used flour instead of the 'suggestions' of using cornstarch with great results. I also made my own whipped topping (1 carton of whipping cream, 2 tablespoons confectioners' sugar, and 1 teaspoon coconut extract.) Also made the very simple 'Graham Cracker Crust' submitted by Janaan Cunningham here on Allrecipes. Honestly the whole pie took about an hour to make, with very little effort. It will impress for sure! My tip for making the filling, think of Dory from 'Finding Nemo', just keep whisking, just keep whisking. It will be about 25 minutes, but you'll feel it start to thicken up. Once it comes to a boil on low heat (once the bubbles break through, and it will take a little bit) its done. It should be thick like thick pudding. Just keep whisking! I should add I used a regular pot to cook it in and after pouring into the crust, it sat in the fridge overnight before I put the topping on.

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66 users found this review helpful

This is 'the one'. It tastes like the ones you get at restaurants, but fresher, more decadent... MORE

Reviewed on Nov. 10, 2005 by TREXNONNY

Full Review

TREXNONNY
Nov. 10, 2005

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, like others, I used 1/3 c corn starch instead of flour, I used 1 tsp coconut extract for more coconut taste, and cooked it on a double boiler, whisking instead of stirring with a spoon, made it faster and no burning or scorching! It only took about 15 minutes and thickened quickly. My husband, who is a coconut pie connoisseur, loved it and said it was better or equal to any pie anywhere and that included Bob Evans and the Das Essenhaus Amish restaurant in Middlebury, Indiana his two favorite places for coconut pie. If I have made pie as good as the Amish I feel I have really accomplished something. I used just regular coconut for the filling and toasted for the top. Want a different flavor? I used the same recipe, left out all the coconut, and coconut extract, added 4 oz of good quality melted semi sweet chocolate, (I used Ghirradelli) for a lovely chocolate pie. I am making three of these pies for Thanksgiving instead of buying them as I usually do. Well done, Carol!!!

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37 users found this review helpful

This is a truly superior "cream" pie recipe. I whipped it up today in no time at all with a... MORE

Reviewed on Feb. 14, 2007 by loucheryl

Full Review

loucheryl
Feb. 14, 2007

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 instead of 3 cups of half & half; 1/2 cup of corn starch instead of 1/2 flour; 1 teaspoon of coconut extract instead of 1 teaspoon of vanilla extract). After combining the ingredients, I placed it in the microwave (thanks for the idea!). Mine came out thick in 7 minutes. Take out the mixture every minute to stir and repeat until thick. I also used real whipping cream (carton whipping cream, 2 tablespoons confectioners/icing sugar, 1 teaspoon vanilla extract). When I toasted the coconut, I preheated the oven to 350 and when the oven reached 350, I turned it off and THEN I put in my coconut to toast. The oven was warm enough to cook the coconut even when it was turned. And, as I was microwaving my coconut mixture, I could watch the coconut cooking and could keep taking it out and stiring it so that it wouldn't burn. Turned out wonderful! I used graham cracker crust (graham crackers and margarine). So yummy and light. My husband told me that he could eat the whole pie himself. Definitely a keeper!

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35 users found this review helpful

This pie is amazing. This is the first time I made a pie (any pie) and it turned out perfect.... MORE