Classic Coconut Cream Pie

Recipe Collection: Dessert

Classic Coconut Cream Pie Bliss offers a creamy, sweet, and tropical flavor experience. This vegetarian American dessert features a luscious coconut filling nestled in a flaky pie crust, topped with whipped cream and toasted coconut flakes for added texture. This recipe contains dairy, eggs, and gluten, making it a perfect treat for those who enjoy classic desserts.

With its rich flavor profile, this pie is versatile enough for any gathering, from family dinners to holiday celebrations. 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 classic 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

Dairy, Eggs, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 30 minutes

Ingredients

• 1 Cup sweetened flaked coconut, toasted
• 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 pie shell, baked
• 1 Cup frozen whipped topping, thawed

Steps

1. Preheat the oven to 350°F (175°C). Spread the 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, sugar, flour, 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 3/4 cup of the toasted coconut and vanilla extract. Reserve the remaining toasted coconut for garnishing.
5. Pour the custard into the baked pie shell and chill until firm, about 4 hours.
6. Top the pie with the thawed whipped topping and sprinkle with the reserved toasted coconut.
7. Serve and enjoy!

This coconut cream pie is a delightful treat that can be stored in the refrigerator for up to four days. For longer storage, freeze the pie without the whipped topping and add it after thawing.