Unchanged: Planning to surprise your best friend with her favorite homemade coconut cream pie for a birthday, but you are having hard luck finding the perfect recipe for it? Well, no need to be disappointed. Making a delish coconut cream pie is not a very difficult task so do not stress out! We have for you the perfect creamy dreamy recipe of coconut pie that no one can keep hands off until its last bite.
Unchanged: Like a traditional coconut cream pie, this pie also has a custard-like base, topped with whipped cream and toasted coconut. The following recipe is absolutely the best I have tasted so far. For a fact, you would not want to order this dessert from a restaurant anymore if you’ve tasted it. Yes! The recipe results are that devouring. Especially, if you are a coconut lover, this recipe will throw your taste buds off guard and satisfy your all-time cravings.
“This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!”
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- 2 eggs, beaten
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 inches) pie shell, baked
- 1 cup frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour, and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.