When planning for a holiday celebration, I always try to pick out some new recipes as well as some tried and true favorites. This recipe is one of them. Coconut Cream Pie has been a family favorite for decades and always makes an appearance at holidays, picnics, and sometimes just Sunday dinner. Coconut Cream Pie made from scratch can sound difficult, but it’s actually pretty easy! Keep reading for our Southern Coconut Cream Pie recipe!
There’s something about toasted coconut flakes that just makes me happy. If you asked me to eat a spoonful out of the bag, I would turn you down immediately, but when you bake it in the oven, it’s comes out all crispy and so so tasty!
And as a side note–I can’t get enough of fresh flowers right now. These tulips are from my friend Kathy from The Bloomery–she runs a flower CSA (isn’t that an awesome idea!), so I’ll have fresh flowers every week! And since it’s been snowing here still (Seriously! Totally over it!!!), the flowers are definitely a bright spot on my counter. And they look so pretty with my pie!
Traditional Coconut Cream Pie
Perfect for holidays, picnics, and anytime you're in the mood for a lovely old-fashioned favorite.
- 1 9" baked pie crust pre-made or from scratch
- 1 1/4 cups sweetened coconut flakes
- 3 cups half and half
- 2 eggs
- 3/4 cup sugar
- 1/2 cup flour
- pinch salt
- 1 tsp vanilla
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
Preheat oven to 400 degrees. Toast coconut flakes until golden brown, about 5-8 minutes, stirring once. Set aside.
Place crust in pie plate and pierce with a fork all over the bottom and sides of the pie crust. Bake 8-10 minutes or until golden brown. Set aside to cool.
Place half and half, eggs, sugar, flour and salt in a heavy bottomed sauce pan and whisk to fully combine. Cook over medium-low heat, stirring constantly, bringing the mixture to a boil. It will start to thicken and turn into a pudding consistency. Cook for 1-2 minutes more and remove from heat. Stir in vanilla.
Stir 1 cup of the toasted coconut flakes into the pudding. Put pudding into pie crust and let cool. Refrigerate for at least 2-3 hours to completely cool.
Before serving, place heavy whipping cream in the bowl of a stand mixer with the whisk attachment. Turn on medium speed and whisk until soft peaks form. Add powdered sugar and whisk until cream has formed stiff peaks.
Spread whipped cream over cooled pie and sprinkle with remaining 1/4 cup of coconut flakes.
Cut into slices to serve.
Some simple tricks to make this pie even easier: use a pre-made store bought crust, and instead of whipping the cream, use cool whip! I promise, everyone will still love your pie!
Looking for more Easter recipe ideas?
Try our Easy Peeps Bunny Marshmallow Chocolate Cake:
and for another recipe with Peeps Bunnies, check our our Peeps Inspired Easter Martini:
And follow us on Pinterest for more Easter Brunch inspiration!