This Coconut Cream Pie is perfect to eat on any occasion! Whether it’s a simple family meal or a party, this pie never fails to seize the day! If you want to have the best dessert, then you need to give this recipe a try! All you need are these very simple ingredients. This pie is a total family favorite! Whenever we have this, we do not have leftovers! In just a few minutes, it vanishes on the dining table! I can’t think of any reason why you should go for this recipe. It is simply the best!
Ingredients:
1/2 c all-purpose flour
2 Eggs, beaten
1 c sweetened flaked coconut
1 (9-inches) pie shell, baked
3 c half-and-half
3/4 c white sugar
1 c frozen whipped topping, thawed
1/4 tsp salt
1 tsp vanilla extract
Directions:
1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.
2. Add the coconut onto a baking sheet and spread it evenly.
3. Place the baking sheet inside the preheated oven and bake the coconut for about 5 minutes or until golden brown. Remove from the oven.
4. Place a saucepan on the stove, then add flour, eggs, salt, half & half, and sugar. Stir until well blended. Turn the heat to low and allow the mixture to boil. Cook for 2 minutes, then remove the pan from the heat.
5. Add 3/4 cup of the toasted coconut and vanilla extract into the pan, then stir until well blended.
6. Transfer everything into the prepared pie shell and spread it evenly.
7. Place it in the fridge to chill for at least 4 hours.
8. Sprinkle the remaining toasted coconut on top.
9. Serve and enjoy!
Notes:
Add whipped topping over each serving.
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to one week.
I do not recommend freezing this.
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