The Absolute Best Coconut Cream Pie

Ingredients:

1 cup sweetened flaked coconut

3 cups half-and-half

¾ cup white sugar

½ cup all-purpose flour

2 large eggs, beaten

¼ teaspoon salt

1 teaspoon vanilla extract

1 (9-inch) pie shell, baked

1 cup frozen whipped topping, thawed

Instructions:

Preheat the oven to 350 degrees F (175 degrees C). Spread the sweetened flaked coconut evenly on a baking sheet.

Bake the coconut in the preheated oven, stirring occasionally, until it turns golden brown, which should take about 5 minutes. Keep a close eye on it to prevent burning.

In a medium pot, combine the half-and-half, white sugar, flour, beaten eggs, and salt. Stir the mixture continuously over low heat until it comes to a gentle boil. Continue stirring and cooking until the mixture thickens and coats the back of a wooden spoon, approximately 15 minutes.

Remove the pot from the heat and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining toasted coconut for garnishing the pie later.

Pour the coconut custard into the pre-baked pie shell, spreading it evenly. Chill the pie in the refrigerator until the custard is firm, which usually takes about 4 hours.

Once the pie has chilled, top it with the thawed frozen whipped topping, spreading it over the custard layer.

Sprinkle the reserved toasted coconut over the whipped topping, creating a delicious and visually appealing garnish.

Serve and enjoy the absolute best Coconut Cream Pie that’s sure to impress your family and friends!

Note: This recipe is perfect for special occasions like Christmas, but feel free to enjoy it any time of the year for a delightful and creamy treat.