Delicious Old Fashioned Coconut Cream Pie

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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. If you’re searching for a perfect coconut cream pie recipe, end your search with this one.

I have tried a couple of coconut cream pie recipes from this site and from cookbooks. This one is BY FAR the best! I used the recipe exactly as written – it was easy, and came out perfect. The custard is sinfully creamy and sweet – wonderful texture.

 

Old Fashioned Coconut Cream Pie

Ingredients:

  • 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 inch) pie shell, baked
  • 1 cup frozen whipped topping, thawed

Directions:

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.

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.

 

 

 

 

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