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!
Other Delicious Recipes You May Also Enjoy!!
- Pineapple Pie Recipe
- Pear Galette: Simple, Perfect Dessert!
- Raspberry Zinger Poke Cake
- Butterfinger Lush Recipe
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