Coconut Cream Pie
Any time of the day is a great time to enjoy a slice of pie, and this creamy coconut pie is one of the best. It boasts the distinctive flavor of coconut along with vanilla, for a perfect flavor in every mouthful. It’s simple to prepare and guaranteed to beat the flavor of bakery pie. It also costs a fraction of what you’d pay at the bakery, so there is no reason at all not to make this wonderful pie recipe. Although you can make your own pie crust, using a ready-made one is even easier, shaving minutes off the prep time. Every mouthful of this delicacy is going to offer sweetness, creaminess, and amazing flavor. Whatever the season or occasion, this coconut cream pie is sure to bring a taste of the tropics to your dessert table. It’s an exotic tasting dessert which everyone is really going to enjoy.
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Servings: 8 slices
Instructions
- Preheat the oven to 350°F.
- Sprinkle the coconut on a baking sheet and bake for a few minutes or until golden, stirring often.
- In a pan, combine sugar, eggs, cream, flour, and salt. Bring to a boil, then simmer gently for a few minutes. Stir in most of the toasted coconut and vanilla extract.
- Spoon the filling into the pie crust and refrigerate for 4 hours.
- Sprinkle the remaining coconut on top and serve chilled, garnished with whipped topping.
Notes
Store the coconut cream pie in an airtight container in the refrigerator. Leftovers can be kept for up to a week. You can also freeze the pie, but it will have a slightly harder texture upon thawing.
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