The Absolute Best Coconut Cream Pie. Truly the absolute best! A creamy, old-fashioned coconut cream pie recipe that this avid baker has used for over 30 years. I have never tasted a better recipe.
Although I love coconut cream pie, I never order it in restaurants because of decades of being served gelatinous slop that bore little resemblance to the real thing. I have been making this pie since I was 12 years old and have yet to sample better; nor do I hope to.
Sometimes, it’s nice to treat yourself with a homemade dessert just like our moms and grandmas used to make. And if you are not really experienced in the kitchen, don’t be afraid, the recipe is not really complicated. All you need is a little effort and patience for everything to cool down and you will have a delicious pie on the table, just like the one you used to eat as a child
Ingredients:
1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.