Coconut Cream Pie
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.
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.