Classic Coconut Cream Pie

Recipe Collection: Dessert

Classic Coconut Cream Pie Bliss is a rich, creamy dessert that’s perfect for any gathering. This vegetarian American pie features a luscious coconut filling nestled in a flaky crust, topped with fluffy whipped cream and toasted coconut flakes. Please note, this recipe contains eggs, dairy, and gluten.

With its sweet, tropical flavor and smooth texture, this pie is versatile enough to be served at celebrations or as a comforting treat at home. Easily accessible through easyChef Pro, you can find this recipe along with a convenient shopping list feature to ensure the lowest cost per serving. Get ready to impress your guests with this timeless dessert!

Overview

This Old-Fashioned Coconut Cream Pie is a timeless dessert that combines a creamy coconut filling with a flaky pie crust. Perfect for any occasion, this pie is topped with whipped cream and toasted coconut flakes for an extra touch of sweetness and texture.

Diet Type

Vegetarian

Allergies

Eggs, Dairy, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 30 minutes

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, whisked
• 0.25 Teaspoon (tsp) salt
• 1 Teaspoon (tsp) vanilla extract
• 1 9 Inch (in) pie shell, baked
• 1 Cup frozen whipped topping, thawed

Steps

1. Preheat the oven to 350°F (175°C). Spread the sweetened flaked coconut on a baking sheet.
2. Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
3. In a medium pot, combine half-and-half, white sugar, all-purpose flour, whisked eggs, and salt. Bring to a boil over low heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, about 15 minutes.
4. Remove the pan from the heat and stir in 0.75 Cup of the toasted sweetened flaked coconut and vanilla extract. Reserve the remaining toasted coconut for garnishing.
5. Pour the custard into the baked 9-inch pie shell and chill until firm, about 4 hours.
6. Top the pie with the frozen whipped topping, thawed, and the reserved toasted sweetened flaked coconut.
7. Serve and enjoy!

This coconut cream pie is best stored in the refrigerator and can be enjoyed for up to four days. For longer storage, consider freezing the pie without the whipped topping.