Description
Coconut cream pie is a timeless dessert that combines a rich, creamy custard with the perfect balance of sweetness and texture. This recipe delivers a homemade coconut-infused custard nestled in a flaky pie crust, topped with light whipped topping and toasted coconut. Whether you’re making it for a special occasion or simply indulging in a sweet treat, this pie is guaranteed to impress.
Ingredients
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9-inch) pie shell, baked
- 1 cup frozen whipped topping, thawed
Instructions
Preheat the Oven: Preheat the oven to 350°F (175°C).
Toast the Coconut: Spread the coconut on a baking sheet and bake until golden brown, stirring occasionally, about 5 minutes. Let it cool.
Prepare the Custard: In a medium saucepan, whisk together half-and-half, sugar, flour, eggs, and salt. Cook over low heat, stirring constantly, until thickened, about 15 minutes.
Add Flavor: Remove from heat and stir in 3/4 cup of the toasted coconut along with the vanilla extract. Reserve the remaining coconut for garnish.
Assemble the Pie: Pour the custard into the baked pie shell and refrigerate until set, about 4 hours.
Finish and Garnish: Spread the whipped topping over the chilled pie and sprinkle with the reserved toasted coconut.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 30 minutes
- Calories: 320 kcal per serving
- Servings: 8 slices
Notes
Serving Suggestions
- For the best flavor and texture, serve the coconut cream pie chilled. Let it rest in the refrigerator for at least 4 hours before slicing.
- Use a sharp knife to cut clean slices, wiping the blade between cuts for a neat presentation.
- Garnish each slice with extra toasted coconut or a dollop of whipped topping for an elegant touch.
- Pair with a cup of coffee or tea for a delightful dessert experience.
Storage Tips
- Refrigeration: Store leftover pie covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days.
- Freezing: Coconut cream pie does not freeze well due to its custard filling, which can become watery when thawed. If needed, freeze only the baked pie crust and prepare the filling fresh.
- Avoid Soggy Crust: To maintain a crisp crust, store the pie uncovered for the first hour before covering it tightly.
- Make-Ahead Tip: The custard can be prepared a day in advance and stored in the fridge. Assemble the pie just before serving for the freshest taste.
