Coconut cream pie recipe that’s tried and true. It took many years of searching and baking to find the right one, and this is it. If you’re searching for a perfect coconut cream pie recipe, end your search with this one.
I have tried a couple of coconut cream pie recipes from this site and from cookbooks. This one is BY FAR the best! I used the recipe exactly as written – it was easy, and came out perfect. The custard is sinfully creamy and sweet – wonderful texture.
Old Fashioned Coconut Cream Pie
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- 2 eggs, beaten
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly.
Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.
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