Coconut Cream Pie is on every Christmas dessert table at every holiday party my family has. Maybe we see the fluffy coconut and it reminds us of snow? Maybe we’re just so obsessed with coconut that we can’t stand not to have it on the biggest day of the year? Whatever the reason…we have it. I always make this version because it’s from scratch…you know…no pudding mix involved. And it always turns out delicious.
I toast up my sweetened flaked coconut in a dry skillet, turning it continuously for about five minutes or so.
2 cups toasted coconut, divided
1 1/2 cups of half and half
1 1/2 cups of milk (I used 2%)
2 eggs, lightly beaten
1 cup sugar
1/2 cup flour
1 teaspoon vanilla
1 (8 oz) Cool Whip whipped topping
either a homemade or store-bought pie crust baked off in a 9 inch pie plate
In a saucepan over medium-high heat, bring the half and half, milk, eggs, sugar and flour to a boil, stirring constantly. Once the mixture boils, remove from heat and immediately stir in the vanilla and one cup of your toasted coconut. Pour this filling into your baked pie shell.
Cover and chill at least 5 hours (I usually do it over night).
Once chilled, combine your whipped topping and remaining cup of toasted coconut (reserving just a little for garnish) and spread on top of your pie. Sprinkle a little more coconut on top. Cut and serve.
When not enjoying, keep in the refrigerator.
If this recipe sounds yummy to you, you would probably like one of these too…