This old-fashioned Coconut Cream Pie recipe features creamy, silky homemade custard with sweet coconut flakes folded in a flaky pie crust topped with some fluffy homemade whipped cream and some toasted coconut flakes to make it pretty.
Follow directions for making and baking pie crust here. Then set aside to allow to cool completely.
Add sugar and cornstarch to a heavy-bottomed saucepan.
In a separate bowl, quickly whisk together half-and-half and egg yolks.
Place saucepan with sugar mixture over medium heat. Begin slowly adding egg yolk mixture, whisking to combine.
Bring to a boil over medium heat, whisking constantly. Allow to boil for 1 minute. Remove from heat.
Immediately stir in butter, vanilla, and coconut.
Place plastic wrap directly on coconut mixture and let stand at room temperature for 30 minutes.
Spoon coconut filling into baked pie shell. Cover and refrigerate for at least 30 minutes or until set.
Make whipped cream according to the recipe above (or here!). Spread on chilled pie.
Garnish with toasted coconut if desired (Place ½ cup coconut on a baking sheet. Broil on Low for about 3 minutes. Allow to cool. Sprinkle on top of whipped cream.)
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Notes
This is my all-time favorite fool proof pie crust. It is flaky and delicious and really easy to make. The pie crust really makes a pie, so I suggest making it homemade if you can.
Stir custard constantly while cooking to avoid lumps.
Allow custard to cool and chill before adding whipped cream so that the pie doesn't get runny.
When toasting the coconut, watch it carefully because it will brown quickly.