Coconut Cream Pie


Coconut Cream Pie Recipe

Simple yet delicious coconut cream pie recipe perfect anytime of the day.

Photo by Skusst on Coolinarika

Coconut Cream Pie


3 cups half-and-half

2 eggs

3/4 cup white sugar

1/2 cup all-purpose flour

1/4 teaspoon salt

1 cup flaked coconut, toasted

1 teaspoon vanilla extract

1 (9 inch) pie shell, baked

1 cup frozen whipped topping, thawed


In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat and stir in 3/4 cup of the coconut and the vanilla extract. Pour into baked pie shell and chill 2 to 4 hours, or until firm.

Top with whipped topping, and with remaining 1/4 cup of coconut.

How to Toast the Coconuts: Spread it in an ungreased pan and bake in a 350F oven for 5 to 7 minutes, or until golden brown, stirring occasionally.


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