Start the coconut pie recipe by pouring the half and half into a large or medium saucepan on medium heat on the stove top. I bought bagged shredded coconut from the grocery store, but if you can get fresh coconut, that’s even better. It might take a few minutes more for yours, or even a little less, so be sure to keep an eye on it, because it will burn fast. It took about six minutes for mine to toast in my oven. Open the oven about every two minutes and move it around so it doesn’t burn on one side (speaking from experience). Spread the coconut out on a cookie sheet and toast it at 350-degrees. I forgot to take a picture of toasting the coconut, but it’s an easy task. You will need a 9-inch frozen pie crust, refrigerated pie crust, or a 9-inch pie plate for a homemade crust for this recipe. Grab the recipe for a homemade flaky pie crust with shortening and butter. I usually poke holes in the pie crust with a fork so it doesn’t rise when I bake it, but if you have pie weights, you can use those on the bottom of the crust while it bakes, as well. (Homemade pie crusts are always the yummiest). I do like homemade pie crust a lot better, but this was more convenient. I bought a frozen pie crust at the grocery store and used that for the pie. Start by baking the pie crust until it’s golden brown and set it aside.

Top with whipped topping and sprinkle the remainder of the toasted coconut over the top of the pie.Pour into the cooked pie crust and refrigerate for at least two hours.Remove the pie from the burner and add the vanilla extract and 3/4 cup of the toasted coconut and stir.Bring to a boil over medium heat and stir for a couple of minutes until the pie thickens.In a medium to large saucepan, add the half and half, eggs, sugar, flour, and salt and whisk until combined and there are no more lumps.Toast the coconut for five to six minutes in the oven on a cookie sheet.Bake a pie crust in the oven until golden brown.Coconut Cream Pie Ingredient Checklistįull printable recipe with ingredients, measurements, and instructions listed at the bottom of the post in the recipe card. My husband even went to far as to tell me that this might just be the best pie he’s ever eaten! This is definitely one of our favorite pies around here. It’s smooth, has flavors that are not in everyday pies, and has a delicate coconut flavor. The center is like a creamy coconut custard that is out of this world. So, if you’re not typically a pie-cooking person, have no fear, this will turn out perfectly. The dessert recipe is super easy to make, it’s hard to mess up, and the recipe calls for just a few basic ingredients that you most likely have most of. The coconut filling in this pie is to die for and rivals any store-bought pie. Grab a pan, toast the coconut flakes, and prepare your tastebuds for some amazingly delicious baked coconut cream pie. I haven’t always been a big fan of coconut, but this is now one of my all-time favorite pie recipes. For Coconut Lovers Baked Coconut Cream Pie It’s a perfect and comforting addition to any meal, including the Thanksgiving and Christmas holidays. This the best coconut cream pie and it’s easy to make. Alternately, top with fresh sweetened whipped cream and more toasted coconut.Coconut cream pie is a creamy, flavorful pie with toasted coconut, a rich center, and a lot of happiness in every bite. Bake for about 8 to 10 minutes or until golden. Sprinkle the top with the remaining 1/3 cup coconut. Spread the meringue evenly over the top of the pie.

Using an electric mixer, whip the egg whites until stiff with the remaining 2 tablespoons of sugar. Cover the pie with plastic wrap and place in the refrigerator. Pour the filling into the prepared pie shell.

Remove the pan from the heat and stir in 1 cup of the flaked coconut, vanilla and butter.

Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Temper the egg yolk mixture into the scalded milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Bring the milk to boiling point and scald the milk. In a nonstick 1-quart saucepan, combine 3/4 cup sugar and 2 3/4 cups milk together. Remove parchment paper and return the crust to the oven and bake until bottom of crust is pale golden, about 5 minutes longer. Bake until golden brown around sides and edges, about 15 minutes. Line the pastry with parchment paper and fill with pie weights or beans. Place dough in a 9-inch pie plate, trimming and crimping the edges as the dough is gently pressed into the pan. Roll the dough into a circle, about 1/4-inch thick. Prepare Basic Sweet Pie Crust as directed.

Icarly coconut cream pie recipe