I’ve always been a fan of coconut desserts…from cookies, to cakes, to pies…so I think it’s only fitting that I share this deliciously simple coconut cream pie recipe!
Now, I’ll admit that I cheated a tad and used a frozen pie crust because I rarely have the time to make one from scratch…but whatever, there’s no shame in that!
Both my husband and Mabel ended up really enjoying this pie so I’m sure I’ll be making it again in the near future. 😉
Are you drooling over this pie yet? Here’s how to bake your own:
Old Fashioned Coconut Cream Pie
- 1 cup sweetened flaked coconut
- 2 eggs beaten
- 3 cups half and half
- 3/4 cup white sugar
- 1/2 cup all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 9 inch pie shell baked
- 1 tub of frozen whipped topping
- Bake pie shell (follow directions on frozen pie shell label) or bake one from scratch, then allow to completely cool.
- Preheat oven to 350 degrees.
- Spread coconut on baking sheet, and bake. Stirring every minute or so until it's a nice, golden toasted color. Pull out and then set aside.
- Beat eggs in a small bowl.
- In a medium saucepan, combine beaten eggs, half and half, sugar, flour, and salt and stir/whisk well (no lumps!). Bring to a boil over low heat while stirring constantly. This will take a while, but keep stirring and you'll know it's ready once the liquid becomes pretty thick.
- Remove saucepan from heat and mix in vanilla extract and 3/4 cup of the coconut you toasted earlier (the leftover will be used to top the pie).
- Pour into pie crust and then put into the fridge to cool and firm for about 4 hours.
- Top pie with whipped topping...how much is up to you. I went heavy with about 3/4 of the tub! 😉 Then add the remaining toasted coconut to the top of the pie to finish it off.
Adapted from AllRecipes.com