Homemade Coconut Cream Pie Recipe

Ingredients

• 1 cup Sweetened Flaked Coconut (3/4 cup for filling; 1/4 cup for topping, toasted)
• 3 cups Half and Half
• 2 Chicken Egg (beaten)
• ¾ cup White Sugar
• ½ cup All-Purpose Flour
• ¼ tsp Table Salt
• 2 tsp Vanilla Extract
• 1 Pie Shell (9-inch, baked)
• 8 oz Whipped Cream

Instructions

1. 1

   Bake the pie shell according to the package directions.

2. 2

   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.

3. 3

   In a medium to large saucepan, add the half and half, sugar, eggs, flour, and salt and mix well with a whisk.

4. 4

   Bring to a boil over medium heat, stirring often, until thick.

5. 5

   Once the pie filling is thick, remove from the heat and stir in the vanilla extract.

6. 6

   Next, add 3/4 cup of toasted coconut to the pie filling and mix well.

7. 7

   Pour the pie filling into the pie crust and refrigerate for at least two hours.

8. 8

   Finally, spread the whipped topping on the pie filling and sprinkle the remainder of the toasted coconut on top.