Classic Coconut Cream Pie Recipe

Ingredients

• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• 0.75 cup white sugar
• 0.5 cup all-purpose flour
• 2 large eggs, beaten
• 0.25 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

Instructions

1. Get all of your ingredients ready.
2. Preheat your oven to 350 degrees F (175 degrees C). Spread the coconut evenly on a baking sheet.
3. Toast the coconut in the preheated oven, stirring occasionally, until it's a beautiful golden brown, approximately 5 minutes.
4. In a medium pot, combine the half-and-half, sugar, flour, eggs, and salt. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon, about 15 minutes.
5. Take the pan off the heat and stir in 3/4 cup of the toasted coconut and vanilla extract. Keep the remaining toasted coconut aside for decorating the pie.
6. Pour the coconut custard into the prepared pie shell and refrigerate until it's firm, which should take around 4 hours.
7. Spread whipped topping over the pie and sprinkle with the reserved toasted coconut.
8. Serve and enjoy this delicious pie!

Nutrition

• Calories: 423 kcal
• Fat Content: 24 g
• Fiber Content: 2 g
• Sugar Content: 23 g
• Sodium Content: 276 mg
• Protein Content: 7 g
• Cholesterol Content: 80 mg
• Carbohydrate Content: 46 g
• Saturated Fat Content: 13 g
• Unsaturated Fat Content: 0 g