You guys, it’s officially PIE SEASON!
With Thanksgiving right around the corner (and then Christmas too!), ’tis the season for baking pies.
If you’ve been around here for a while then you know, I am a pie person. I can easily skip the cookies, cakes, candy, and such…but I cannot resist a piece of pie.
If you haven’t made my COCONUT CREAM PIE now is the time. It’s simple, it’s delicious, and it’s the perfect dessert for your holiday season.
Enjoy! xx
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Coconut Cream Pie
- Prep Time: 15 minutes
- Total Time: Prep Time + Chill Time
- Yield: 1 Pie 1x
Description
If you haven’t made my COCONUT CREAM PIE now is the time. It’s simple, it’s delicious, and it’s the perfect dessert for your holiday season.
Enjoy! xx
Ingredients
Scale
- 2 cups toasted coconut, divided (see note)
- 1½ cups of half and half
- 1½ cups of milk (I use 2%)
- 2 eggs, lightly beaten
- 1 cup sugar
- ½ cup flour
- 1 teaspoon vanilla
- 1 (8 oz) Cool Whip whipped topping, not frozen
- either a homemade or store-bought pie 9 inch pie crust, baked and cooled
Instructions
- Have your baked and cooled pie crust ready to go and off to the side.
- Have your coconut toasted, cooled and set off to the side.
- 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 your pie 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 the remaining coconut on top. Cut and serve.
- When not enjoying, keep in the refrigerator.
Notes
I toast up my sweetened flaked coconut in a dry skillet, turning it continuously for about five minutes or so until toasty.
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