Coconut Cream Pie



°1 cup flaked coconut, sweetened

°3 cups half and half (half cream, half milk)

°2 eggs, beaten

°3/4 cup sugar

°1/2 cup flour

°1/4 tsp salt


°1 teaspoon vanilla extract

°1 pie crust, baked

°1 cup frozen whipped topping, thawed (Cool Whip)


Preheat the oven to 350°F.
Place the coconut flakes on a baking sheet and bake, stirring occasionally, until golden brown, about 5 minutes.
In a saucepan, combine half and half, eggs, sugar, flour and salt and mix well.

Bring to a boil over low heat, stirring constantly. Cook for 2 minutes.

Remove pan from heat, and add 3/4 cup toasted coconut and vanilla extract. Stir. Reserve the rest of the coconut to decorate.
Pour the filling into the baked pie crust and refrigerate until the mixture is firm, about 4 hours.
Top with Cool Whip and reserved coconut.

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