The Absolute Best Coconut Cream Pie

Ingredients

1 cup sweetened flaked coconut

3 cups half-and-half

¾ cup white sugar

½ cup all-purpose flour

2 large eggs, beaten

¼ teaspoon salt

1 teaspoon vanilla extract

1 (9 inch) pie shell, baked

1 cup frozen whipped topping, thawed

Instructions:

Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.

Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.

Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.

Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.

Pour custard into pie shell and chill until firm, about 4 hours.

Top with whipped topping and reserved toasted coconut.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use unsweetened coconut instead of sweetened flaked coconut?

Yes, you can substitute unsweetened coconut for sweetened flaked coconut.

However, keep in mind that the pie may be less sweet overall, so you may want to adjust the sugar content accordingly.

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Is there a substitute for half-and-half if I don’t have it on hand?

Yes, you can substitute a mixture of equal parts milk and heavy cream for half-and-half.

For example, for 1 cup of half-and-half, you can use 1/2 cup of milk and 1/2 cup of heavy cream.

Can I make this pie ahead of time?

Yes, this pie is great for making ahead of time. You can prepare it the day before serving and store it in the refrigerator until ready to serve.

Can I freeze coconut cream pie?

It’s not recommended to freeze coconut cream pie, as the texture of the custard may change upon thawing.

However, you can freeze the pie shell separately and make the filling when you’re ready to serve.

What can I use instead of frozen whipped topping?

If you prefer, you can make homemade whipped cream to top the pie.

Simply whip together heavy cream and powdered sugar until stiff peaks form, then use it to top the chilled pie before serving.

Can I make this pie without eggs?

While eggs contribute to the texture of the custard, you can try using egg substitutes such as mashed bananas or applesauce.

However, the texture and flavor may be slightly different.

How long does the coconut cream pie need to chill before serving?

The pie needs to chill for about 4 hours or until firm before serving.

This allows the custard to set properly.

Can I add additional flavorings to the custard?

Yes, you can customize the flavor of the custard by adding extracts such as almond or coconut extract for extra flavor.

How should I store leftovers of this coconut cream pie?

Leftovers should be stored covered in the refrigerator for up to 3 days for the best quality.

Can I use low-fat ingredients to make a lighter version of this pie?

While you can use low-fat ingredients, keep in mind that they may affect the texture and flavor of the pie.

It’s best to use full-fat ingredients for the creamiest and most flavorful results.