![all ingredients gathered in separate bowls](https://www.allrecipes.com/thmb/ofH7IE6JYsPgg99v_OyPzq8n3aI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/RM-12481-old-fashioned-coconut-cream-pie-ddmfs-ingredients-3x4-2763-c32dd8690b75487c9fa3013245fe8aba.jpg)
INSTRUCTIONS
Prep 20 min Cook 30 min Ready 50 min
Preheat oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.
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