Homemade Coconut Cream Pie Recipe
Coconut cream pie is a creamy, flavorful, pie with toasted coconut, a rich center, and a lot of happiness in every bite. This is one of those old family recipes that everyone loves.
Imported from Website by Julie Pollitt View original
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
Bake the pie shell according to the package directions.
- 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
In a medium to large saucepan, add the half and half, sugar, eggs, flour, and salt and mix well with a whisk.
- 4
Bring to a boil over medium heat, stirring often, until thick.
- 5
Once the pie filling is thick, remove from the heat and stir in the vanilla extract.
- 6
Next, add 3/4 cup of toasted coconut to the pie filling and mix well.
- 7
Pour the pie filling into the pie crust and refrigerate for at least two hours.
- 8
Finally, spread the whipped topping on the pie filling and sprinkle the remainder of the toasted coconut on top.