Old Fashioned Coconut Cream Pie
Old-fashioned coconut cream pie features a rich coconut custard filling, topped with fluffy whipped cream and toasted coconut flakes, all in a flaky crust. This classic dessert combines creamy texture and tropical flavor, making it a nostalgic and delightful treat perfect for any occasion.
Ingredients
- 1 cup Sweetened flaked coconut
- 2 Large eggs, beaten
- 1 tsp Vanilla extract
- 3/4 cup White sugar
- 3 cups Half-and-half
- 1 cup Frozen whipped topping, thawed
- 1/4 tsp Salt
- 1/2 cup All-purpose flour
- 1 Pie shell, baked
Instructions
- Preheat oven to 350°F (175°C).
- Spread coconut on a baking sheet.
- Bake, stirring occasionally, until golden brown, about 5 minutes.
- In a medium pot, combine half-and-half, sugar, flour, eggs, and salt.
- Bring to a boil over low heat, stirring constantly, until thickened and coats the back of a wooden spoon, about 15 minutes.
- Remove from heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnish.
- Pour custard into pie shell and chill until firm, about 4 hours.
- Top with whipped topping and reserved toasted coconut.