Description
This Old-Fashioned Coconut Cream Pie is a deliciously creamy dessert with a rich coconut custard filling, nestled in a buttery pie crust. Topped with whipped cream and toasted coconut flakes, this classic pie is perfect for any occasion. With its smooth texture and tropical flavor, it’s a timeless favorite!
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
- Toast the Coconut: Preheat oven to 350°F (175°C). Spread coconut on a baking sheet, bake, stirring occasionally, until golden brown, about 5 minutes. Remove from oven and set aside.
- Prepare the Custard Filling: In a saucepan, combine half-and-half, sugar, flour, eggs, and salt. Cook over low heat, stirring constantly until the mixture thickens, around 15 minutes.
- Add Flavor: Remove from heat and stir in ¾ cup toasted coconut and vanilla extract.
- Assemble the Pie: Pour the custard into the baked pie shell. Let it cool to room temperature and refrigerate for 4 hours or until firm.
- Add Toppings: Before serving, spread the whipped topping over the pie and sprinkle with the remaining toasted coconut.
Notes
- For a more coconut-forward flavor, add ½ teaspoon coconut extract to the custard.
- Swap frozen whipped topping for homemade whipped cream for a richer, fresh touch.
- Use a graham cracker crust for an alternative texture and flavor.
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
