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+ servings

Traditional Coconut Cream Pie

Perfect for holidays, picnics, and anytime you're in the mood for a lovely old-fashioned favorite.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 40 minutes
Servings 10


  • 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.