Classic Coconut Cream Pie

Desserts / Sweets / Treats

Classic Coconut Cream Pie

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Chef's Note

This quick and easy Coconut Cream Pie is luscious, creamy and oh-so-coconutty. Bake up a coconut cream pie. It won’t take long, and you won’t be disappointed. If you need a recipe, we found one for you to try.


5 hours


5 minutes



Serving Size

1 slice


  • 1 cup Fiesta Tropicalé Sweetened Coconut Flakes

  • 3 cups half-and-half

  • ¾ cup white sugar

  • ½ cup all-purpose flour

  • 2 large eggs, beaten

  • ¼ teaspoon salt

  • 1 teaspoon vanilla extract

  • 1 (9 inch) pie shell, baked

  • 1 cup frozen whipped topping, thawed

Made with Fiesta Tropicale


Preheat the oven to 350°F. Spread coconut on a baking sheet and bake around 5 minutes or until golden brown.


Combine half-and-half, sugar, flour, eggs, and salt in a pot. Bring to a boil over low heat, stirring constantly. Continue cooking and stirring for additional 2 minutes.


Remove pot from heat. Stir in 3/4 cup toasted coconut. Add vanilla extract. Set aside remaining toasted coconut.


Pour custard into pie shell and refrigerate until firm, about 4 hours.


Top with whipped topping and reserved coconut.

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