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 readymade 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.
Why You’ll Love the Recipe:
This coconut cream pie recipe is everything you have been dreaming about. It’s rich, tropical tasting and perfectly sweet. The crunchy coconut flakes on top are every bit as delicious as the creamy filling and buttery pie crust.
How to Serve It:
A slice of this pie makes a lovely dessert. Serve it chilled.
Ingredients:
- Half & Half
- Sweetened coconut flakes
- Salt
- Eggs
- Cool Whip
- Baked pie crust
- White sugar
- All-purpose flour
- Vanilla extract
How to make Coconut Cream Pie:
Preheat the oven to 350°F.
Sprinkle the coconut on a baking sheet and bake for a few minutes or until golden, stirring often.
Put the sugar, eggs, cream, flour, and salt a pan, and bring to a boil.
Turn the heat down and let the mixture simmer gently, stirring often, for a couple of minutes.
Take the pan off the heat and stir in about ¾ of the coconut flakes, along with the vanilla extract.
Spoon the filling into the pie crust and refrigerate for 4 hours.
Sprinkle over the remaining coconut and serve, garnished with more whipped topping.
You simply can’t go wrong serving a slice of coconut cream pie for a snack or as dessert. This one is super-easy to make and the flavor is incredibly good.
Coconut Cream Pie
Ingredients
- 3 cups Half & Half
- 1 cup sweetened coconut flakes
- ¼ teaspoon salt
- 2 beaten eggs
- 1 cup thawed Cool Whip
- 9- inch baked pie crust
- ¾ cup white sugar
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
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.
- Put the sugar, eggs, cream, flour, and salt a pan, and bring to a boil.
- Turn the heat down and let the mixture simmer gently, stirring often, for a couple of minutes.
- Take the pan off the heat and stir in about ¾ of the coconut flakes, along with the vanilla extract.
- Spoon the filling into the pie crust and refrigerate for 4 hours.
- Sprinkle over the remaining coconut and serve, garnished with more whipped topping.
Can You Make It Ahead?
Yes, you can make it in advance and keep it refrigerated until serving.
Storage Instructions:
Keep it in an airtight container in the refrigerator. Leftovers should be good for up to a week. Another option is freezing it and then thawing it in the fridge when you want to eat some. One word of warning though: it will thaw a little harder in texture than when you froze it, so it’s best to just refrigerate it if you can.
Variations and Substitutions:
You can swap the vanilla for coconut extract if you want to boost the coconut flavor, or even rum extract for a different taste.
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