A coconut cream pie recipe that's tried and true. It took many years of searching and baking to find the right one, and this is it!
Ingredients
- sweetened flaked coconut: 1 cup
- half-and-half: 3 cups
- white sugar: 0.75 cup
- all-purpose flour: 0.5 cup
- eggs: 2 piece (beaten)
- salt: 0.25 tsp
- vanilla extract: 1 tsp
- pie shell, baked: 1 piece (9 inch)
- frozen whipped topping: 1 cup (thawed)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.
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Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes. Dotdash Meredith Food Studios
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Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes. Dotdash Meredith Food Studios
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Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie. Dotdash Meredith Food Studios
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Pour custard into pie shell and chill until firm, about 4 hours. Dotdash Meredith Food Studios
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Top with whipped topping and reserved toasted coconut. Dotdash Meredith Food Studios
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Enjoy! Dotdash Meredith Food Studios
