Cream Coconut pie is a creamy, flavorful pie with toasted coconut, a rich center, and a lot of happiness in every bite.
This the best coconut cream pie and it’s easy to make. It’s a perfect and comforting addition to any meal, including the Thanksgiving and Christmas holidays.
This pie was a massive hit at my house. The dessert recipe is super easy to make, it’s hard to mess up, and the recipe calls for just a few basic ingredients that you most likely have most of.
So, if you’re not typically a pie-cooking person, have no fear, this will turn out perfectly.
YIELD: 8 PIECES
PREP TIME: 30 minutes
COOK TIME: 15 minutes
ADDITIONAL TIME: 2 hours
TOTAL TIME: 2 hours 45 minutes
Ingredients:
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3/4 cup sweetened flaked coconut + 1/4 cup, toasted
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3 cups of half and half
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2 eggs, beaten
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3/4 cup sugar
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1/2 cup flour
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1/4 teaspoon salt
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2 teaspoons vanilla extract
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9″ pie shell, baked
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8 ounces whipped topping
Instructions:
Bake the pie shell according to the package directions.
Spread all of the coconut out on a cookie sheet and toast for about five to six minutes on 350-degrees. Open the oven and move the coconut around every two minutes to keep the coconut from burning.
In a medium to large saucepan, add the half and half, sugar, eggs, flour, and salt and mix well with a whisk.
Bring to a boil over medium heat, stirring often, until thick.
Once the pie filling is thick, remove from the heat and stir in the vanilla extract.
Next, add 3/4 cup of toasted coconut to the pie filling and mix well.
Pour the pie filling into the pie crust and refrigerate for at least two hours.
Finally, spread the whipped topping on the pie filling and sprinkle the remainder of the toasted coconut on top.
Nutritional Info:
YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 690TOTAL FAT: 34gSATURATED FAT: 19gTRANS FAT: 0gUNSATURATED FAT: 14gCHOLESTEROL: 78mgSODIUM: 444mgCARBOHYDRATES: 89gFIBER: 3gSUGAR: 52gPROTEIN: 9g