Old Fashioned Coconut Cream Pie - 2 Recipe

Name: Old Fashioned Coconut Cream Pie - 2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups half-and-half; 2 eggs; ¾ cup white sugar (I use Splenda Blend); ½ cup all-purpose flour (or use cornstarch); ¼ teaspoon salt; 1 cup miniature marshmallow; 1 cup flaked coconut, toasted; 1 teaspoon vanilla extract; 1 (9 inch) pie crusts, baked; 1 cup heavy whipped cream; 2 tablespoons powdered sugar; ½ teaspoon vanilla; ¼ cup flaked coconut

Servings: persons

3 cups half-and-half
2 eggs
¾ cup white sugar (I use Splenda Blend)
½ cup all-purpose flour (or use cornstarch)
¼ teaspoon salt
1 cup miniature marshmallow
1 cup flaked coconut, toasted
1 teaspoon vanilla extract
1 (9 inch) pie crusts, baked
1 cup heavy whipped cream
2 tablespoons powdered sugar
½ teaspoon vanilla
¼ cup flaked coconut

1
In a non-stick saucepan, mix well together half-and-half, eggs, sugar, flour, and salt.
2
Boil slowly over low heat, stirring at regular intervals and remove from heat.
3
Fold in 3/4 cup of coconut flakes and add vanilla extract.
4
Blend well.
5
Set aside to cool.
6
Spread coconut mixture all over the bottom of pie shell.
7
Chill for 2 to 4 hours; or until mixture is firm.
8
To make the whip cream topping, whip chilled whipping cream and for best results, the bowl and beaters should be chilled in the freezer.
9
(This allows the cream to reach it's full volume and develop those meringue like peaks).
10
Slowly add powdered sugar and then vanilla extract, until cream hold stiff and spread half the meringue over each pie to edge of crust.
11
Sprinkle the remaining 1/4 cup of coconut flakes.
12
Cut into 8 equal slices and serve with coffee or hot chocolate.
13
VARIATIONS -.
14
Here are other ideas: you can also change the topping with meringue made with egg whites and marshmallow cream instead of the whipping cream topping.
15
And for the filling, you can also add 3 oz.
16
cream cheese instead of the marshmallows, if you like.
17
Just before you remove the mixture from the stove, stir in the softened cream cheese, mix well, and enjoy it with a good cup of fresh coffee.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups half-and-half, 2 eggs, ¾ cup white sugar (I use Splenda Blend), ½ cup all-purpose flour (or use cornstarch), and more.

Yes, Old Fashioned Coconut Cream Pie - 2 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Old Fashioned Coconut Cream Pie - 2

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions