Go Back
+ servings
old-fashioned coconut cream pie

Old-fashioned Coconut Cream Pie

A creamy homemade coconut filling on a graham cracker crust is the ultimate Coconut Cream Pie Recipe
Print Recipe
Keywordcoconut cream pie
Prep Time20 minutes
Cook Time20 minutes
chilling time2 hours
Total Time40 minutes
Servings8 slices


  • ½ 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

  • ¾ cup sugar
  • pinch salt
  • ¼ cup cornstarch
  • 2 ½ cups half and half
  • 4 large eggs slightly beaten
  • 1 tablespoon butter
  • 1 ½ teaspoon vanilla
  • 1 cup coconut flaked


  • 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 ¼ 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.