old-fashioned coconut cream pie
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Old-fashioned Coconut Cream Pie

A creamy homemade coconut filling on a graham cracker crust is the ultimate Coconut Cream Pie Recipe
Course Dessert
Cuisine American
Keyword coconut cream pie
Prep Time 20 minutes
Cook Time 20 minutes
chilling time 2 hours
Total Time 40 minutes
Servings 8 slices

Ingredients

  • 1/2 cup almonds or super fine almond flour
  • 1 pkg graham crackers one of the inner sleeve pkgs
  • pinch salt
  • 2 tablespoons sugar
  • 5 tablespoons butter melted

Coconut Filling

  • 3/4 cup sugar
  • pinch salt
  • 1/4 cup cornstarch
  • 2 1/2 cups half and half
  • 4 large eggs slightly beaten
  • 1 tablespoon butter
  • 1 1/2 teaspoon vanilla
  • 1 cup coconut flaked

Instructions

  • To a food processor, add graham crackers, almonds, salt, and sugar. Process until fine crumbs.
  • Add the melted butter and process until thoroughly mixed. 
  • Press into a pie plate and bake at 350 degrees for 10 minutes. Cool.

Cream Filling:

  • In a heavy saucepan, combine the salt, sugar and cornstarch together. Turn the heat to medium. 
  • Slowly whisk in the half and half and cook until thick and bubbly. 
  • Reduce heat and cook 2 minutes more, stirring constantly. Remove from heat. 
  • In a medium-size bowl, whisk the eggs. 
  • Whisk a bit of the hot half & half mixture into the eggs, a little at a time until about 1/4 of the half & half mixture is mixed with the eggs. Pour it all back into the saucepan with the hot half & half mixture and whisk well.
  • Bring the mixture back to a boil. Remove from heat. 
  • Add the butter, vanilla, and coconut...stir well. 
  • Pour the mixture into the crust and chill well. It will thicken as it cools. 
  • If desired, top with whipped cream and toasted coconut.