Sweetened toasted coconut is stirred into a homemade custard filling and poured into a pie shell. After the pie is chilled and set, it’s covered with whipped topping and more toasted coconut
A cream pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, flour, and eggs. It can come in many forms, including vanilla, lemon, lime, peanut butter, banana, coconut, and chocolate. A constant feature of all cream pies is the whipped cream topping. The custard filling is related to the French crème patissière which is a key component of various French cakes and tarts. It is a one-crust pie.
Old Fashioned Coconut Cream Pie
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 4 Hours 50 Minutes
- 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.