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!
This pie was amazing! I made this yesterday for my brother’s 25th wedding anniversary and my son, who at first turned his nose up at it (coconut-yuck!), asked me to make another one as soon as we got home
I made this pie for my mom’s birthday and my whole family loved it! It has a natural not too sweet flavor.
This is a truly superior “cream” pie recipe. I whipped it up today in no time at all with a refrigerated Pillsbury crust, which I feel is the best tasting crust, bar none.
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 the 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.