Old-Fashioned Coconut Cream Pie

Coconut cream pie is always a good idea — and this top-rated coconut cream pie recipe is sure to become a staple in your dessert rotation.

Coconut Cream Pie Ingredients

These are the basic, kitchen staple ingredients you'll need to make this coconut cream pie recipe:

• Coconut: This coconut cream pie starts with a cup of sweetened coconut flakes.
• Half-and-half: Half-and-half is the "cream" in this coconut cream pie recipe.
• Sugar: Of course, you'll need white sugar for this sweet dessert.
• Flour: All-purpose flour gives the filling structure.
• Eggs: Eggs lend moisture and help bind the filling together.
• Salt and vanilla: A pinch of salt and a teaspoon of vanilla extract enhance the flavor of the filling.
• Baked pie shell: Use a store-bought or homemade pastry crust.
• Whipped topping: Finish this easy coconut cream pie with frozen whipped topping. You can also use homemade whipped cream or even meringue.

How to Make Coconut Cream Pie

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make homemade coconut cream pie:

1. Toast the coconut and make the filling on the stove.
2. Remove from the heat, then stir in most of the coconut and the vanilla.
3. Pour the filling into the shell and chill until firm.
4. Top with whipped topping and the remaining coconut flakes.

How to Store Coconut Cream Pie

Store the coconut cream pie, covered, in the refrigerator for up to four days.

Can You Freeze Coconut Cream Pie?

You can freeze coconut cream pie, but it's best to freeze it before you add the whipped topping. If you plan to freeze the pie, go ahead and bake the pie in an aluminum pan. Wrap the whole thing in a layer of storage wrap, then in a layer of aluminum foil. Freeze for up to three months. Thaw in the refrigerator overnight, then top with the whipped topping and coconut flakes before serving.

Allrecipes Community Tips and Praise

"I have tried a couple of coconut cream pie recipes from this site and from cookbooks. This one is BY FAR the best!" according to Mallmarie. "I do think it's important to stir the mixture constantly as you bring it to a boil, which insures smoothness. The custard is creamy and sweet - wonderful texture."

"Super easy to make and didn't taste overwhelmingly coconut-ty, but the flavor was still there," says Kenzie. "I set it in the fridge for 3 hours before serving, everybody liked it. 10/10!"

"We made two of these coconut cream pies," says Karen Kish. "Followed the recipe to the letter. They turned out beautiful. The trick is when it says to stir constantly, stir constantly. They were a hit. This is now my go-to recipe!!"

Editorial contributions by Corey Williams