Coconut Cream Pie
This coconut cream pie combines a silky homemade custard filling generously loaded with toasted coconut flakes in a pre-baked crust, then crowned with whipped cream and extra toasted coconut for texture and flavor.
This coconut cream pie combines a silky homemade custard filling generously loaded with toasted coconut flakes in a pre-baked crust, then crowned with whipped cream and extra toasted coconut for texture and flavor.
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Preheat the oven to 350°F (175°C).
Spread the sweetened coconut flakes in a single layer on a baking sheet.
Bake for about 5 minutes, or until the coconut is golden brown and toasted. Remove from the oven and set aside to cool.
Increase the oven temperature to 400°F (200°C).
Place the unbaked deep dish pie crust on a baking sheet and bake on the middle rack for 10 minutes.
Remove the pie shell from the oven and let it cool completely.
In a small bowl, beat the two large eggs and set aside.
In a medium saucepan, combine the half-and-half, beaten eggs, sugar, salt, and all-purpose flour.
Whisk the mixture together and cook over low heat, stirring constantly, until it comes to a boil and thickens. This will take about 15 minutes.
Remove the saucepan from the heat. Stir in 3/4 cup of the toasted coconut and the vanilla extract.
Pour the coconut filling into the cooled, pre-baked pie shell.
Chill the pie in the refrigerator for at least 4 hours, or until the filling is firm.
Once chilled, spread the thawed whipped topping evenly over the pie.
Garnish with the remaining 1/4 cup of toasted coconut flakes.
Cover and refrigerate up to 3 days; do not freeze due to whipped topping separation.
Yes. A pre-made unbaked pie crust works perfectly—just follow the recipe's pre-baking instructions before adding the filling.
Yes, the pie shell must be pre-baked to prevent a soggy crust since the custard filling is not baked after assembly.
Refrigerate covered for up to 3 days. Do not freeze, as whipped cream topping will separate upon thawing.
Yes, prepare the custard up to 1 day in advance and store covered in the refrigerator, then assemble with crust and whipped topping just before serving.
