A coconut cream pie recipe that's tried and true. It took many years of searching and baking to find the right one, and this is it!
Ingredients
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- 0.75 cups white sugar
- 0.5 cups all-purpose flour
- 2 large eggs , beaten
- 0.25 teaspoons salt
- 1 teaspoon vanilla extract
- 1 prepared pie shell , 9-inch
- 1 cup frozen whipped topping , thawed
Instructions
-
1
Gather all ingredients.
-
2
Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.
-
3
Bake coconut in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
-
4
Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.
-
5
Remove the pan from heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.
-
6
Pour custard into pie shell and chill until firm, about 4 hours.
-
7
Top with whipped topping and reserved toasted coconut.
-
8
Enjoy!
Nutrition Facts
Per serving
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