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.