Coconut Cream Pie Recipe

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A delectable slice of Coconut Cream Pie, featuring a golden crust filled with creamy coconut custard, topped with a generous layer of fluffy whipped cream and garnished with toasted coconut flakes.

Baking and Pastries, Desserts, Recipes

Coconut cream pie is a yummy treat that’s easy to love. It’s a pie with a creamy filling, a crunchy crust, and a topping of whipped cream and toasted coconut. The coconut filling in this pie is to die for and rivals any store-bought pie.

If you like pies, you might also want to try Pumpkin Pie Bars. They are like pumpkin pie but in a shape of a small bar. Super tasty and easy! And if you like apples and caramel, check out these Caramel Drizzled Cinnamon Apple Pie Quesadillas. They are like apple pies but made like a sandwich with caramel on top. So good!

Ingredients List:

For the Pie:

  • 1 x 9″ pre-made pie shell

For the Filling:

  • 3 cups of half and half
  • 2 eggs, beaten
  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3/4 cup sweetened flaked coconut, toasted

Topping:

  • 8 ounces whipped topping
  • 1/4 cup sweetened flaked coconut, toasted (for garnish)

How to Make Coconut Cream Pie:

1. Preparing the Pie Shell:

  • Preheat your oven as per the instructions on the pie shell package.
  • Place the pie shell on a baking tray and bake it according to the package instructions until it is golden brown.
  • Once baked, remove it from the oven and let it cool completely.

2. Toasting the Coconut:

  • Preheat the oven to 350°F (177°C).
  • Spread 1 cup of sweetened flaked coconut evenly on a baking sheet.
  • Place the sheet in the oven and toast the coconut for 5-6 minutes. Make sure to stir and flip the coconut every 2 minutes to ensure even toasting and prevent burning.
  • Once the coconut is golden brown, remove it from the oven and let it cool.

3. Making the Coconut Cream Filling:

  • In a medium to large saucepan, pour in the 3 cups of half and half.
  • Add 3/4 cup of granulated sugar, 2 beaten eggs, 1/2 cup of all-purpose flour, and 1/4 teaspoon of salt to the saucepan.
  • Whisk the mixture continuously to ensure a smooth consistency without any lumps.
  • Place the saucepan on the stove and turn the heat to medium.
  • Continue to whisk the mixture while it heats up. Keep stirring until the mixture thickens and comes to a gentle boil. This may take around 10 minutes.
  • Once the mixture has thickened, remove the saucepan from the heat.

4. Adding Flavor to the Filling:

  • Add 2 teaspoons of pure vanilla extract and 3/4 cup of the toasted coconut to the thickened filling.
  • Stir well to ensure that the vanilla and coconut are evenly distributed throughout the filling.

5. Assembling the Coconut Cream Pie:

  • Carefully pour the coconut cream filling into the cooled, baked pie shell. Use a spatula to smooth the surface.
  • Place the pie in the refrigerator and allow it to set and chill for at least 2 hours.

6. Final Touches and Garnishing:

  • Once the pie has set, take it out of the refrigerator.
  • Spread the 8 ounces of whipped topping evenly over the coconut cream filling.
  • Sprinkle the remaining 1/4 cup of toasted coconut over the whipped topping for garnish.
  • Using a sharp knife, carefully slice the Coconut Cream Pie into even portions.
  • Serve the slices on plates and enjoy your delicious homemade Coconut Cream Pie!

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