Go Back
Print Recipe

Coconut Cream Pie

Prep Time30 minutes
Course: Dessert
Cuisine: American
Keyword: coconut cream pie, pie
Servings: 1 9 inch pie

Equipment

  • medium saucepan
  • stirring spoon
  • Measuring Cups and Spoons
  • prepared, cooked pie shell in a pie pan
  • baking sheet

Ingredients

  • 1 cup sweetened flaked coconut
  • 3 cup half-n-half (or evaporated milk)
  • 2 beaten eggs
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 2 tsp vanilla extract (use the real stuff it is worth the extra $)
  • 1 - 9 inch backed pie shell
  • 1 cup whipped topping (NOT ReadyWhip)

Instructions

Toasted coconut

  • Preheat oven at 350 ℉
  • Spread coconut on a baking sheet and bake at 350 ℉ for about 5 minutes (hint: keep an eye on this because it burns quickly)
  • Remove toasted coconut from oven and set aside to cool.

Pie Custard Filling

  • In a medium saucepan, combine half-n-half, eggs, sugar, flour and salt.
  • Mix well and bring to a boil over LOW to Meduim low heat. STIR CONSTANTLY, burnt milk is very hard to clean up. You know it is boiling when it continues to have big bubbles even when you are stirring it. (hint: the flour in the mixture will continue to look lumpy until it boils, the constant stirring will break it up and by the time it boils it will incorporate well).
  • Remove custard from heat and fold in the vanilla and 3/4 cups of the toasted coconut, reserving 1/4 cup of toasted coconut to top the pie when it is ready to serve.
  • Pour pie filling into the prepared, baked, cooled pie shell and chill until firm — about 4 hours. (hint: don’t put the whipped topping on yet because it will turn to milk as it melts over the hot custard).
  • When ready to serve, top with whipped topping and sprinkle with reserved toasted coconut.

Notes

This pie keeps well in the fridge however I cannot share for how long because we can’t get past one day.
Serving suggestion: Serve with fresh coffee or hot cocoa