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Coconut Cream Pie

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
270 min
SERVINGS
8 servings
Dessert
Coconut Cream Pie
Ingredients
  • 1 cup sweetened flaked coconut
  • 3 cups half-and-half
  • 3/4 cup white sugar
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 (9 inch) pie shell, baked
  • 1 cup frozen whipped topping, thawed
Instructions
1
Collect all the necessary components for preparation.
2
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with shredded coconut.
3
Bake the coconut in the preheated oven, stirring every now and then, until it turns a golden color, approximately 5 minutes.
4
Combine half-and-half, sugar, flour, eggs, and salt in a medium-sized cooking vessel. Heat it gently over low heat, stirring continuously, until the mixture thickens and forms a smooth, velvety texture that coats the back of a wooden spoon, roughly 15 minutes.
5
Take the pan off the heat source and stir in three-quarters of a cup of toasted coconut flakes, along with a hint of vanilla essence; set aside the remaining toasted coconut for garnishing purposes.
6
Pour the chilled custard mixture into a pie shell and refrigerate until it becomes firm, approximately 4 hours.
7
Top the pie with whipped topping and reserve the remaining toasted coconut for decoration.
8
Enjoy your finished dessert!