Coconut Cream Pie
Servings: 8 servings
Calories: 427cal
Equipment
Ingredients
- 1 9 inch pie crust baked or unbaked
- 1 ½ cups sweetened flaked coconut
- 3 cups half and half
- 2 eggs beaten
- ¾ cups granulated sugar
- ½ cup all purpose flour
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 cup whipped topping
Instructions
- If using an unbaked pie shell, bake according to package directions using raw beans or pie weights in the bottom during baking.
- Toast the shredded coconut on a sheet pan in the oven for about 5 minutes, stirring often until the majority has turned golden brown. Reserve 1/2 cup of baked coconut for topping.
- To a saucepan oven low heat, combine the half-and-half, eggs, sugar, flour, and salt with a whisk and bring to a boil while whisking constantly. Allow the mixture to continue cooking and thicken for about 20 minutes. Thickness will resemble that of cake batter.
- Remove from heat and add the 1 cup of toasted coconut along with the vanilla extract.
- Pour the coconut custard mixture into the pie shell and chill for 4 hours or until firm.
- Before serving, top with a thick layer of whipped topping and reserved coconut.
Notes
- Store in an ai-tight container or tightly covered with plastic wrap in the refrigerator for 3-4 days.
Nutrition
Serving: 1slice | Calories: 427cal | Carbohydrates: 50g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 265mg | Potassium: 230mg | Fiber: 2g | Sugar: 27g | Vitamin A: 388IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 1mg
