Coconut cream pie is a light dessert full of silky smooth coconut custard and a topping of whipped cream and shredded coconut. It isn't difficult to make and comes together in under 35 minutes.
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.