You want to make your best friend’s favorite homemade coconut cream pie for her birthday, but you can’t seem to find the right recipe.
So there’s no need to be let down.
Do not worry; creating a delicious coconut cream pie is not a tough undertaking.
We offer the ideal creamy delicious recipe for coconut pie that is irresistible from the first mouthful to the last.
Unaltered: This pie has the same custard-like base as a typical coconut cream pie and is topped with whipped cream and toasted coconut.
The following dish is without a doubt the greatest I have ever tasted.
If you’ve had this dessert before, you probably won’t want to order it from a restaurant anymore. tasted it. Yes! The recipe results are that devouring. Especially, if you a coconut lover, this recipe will throw you off your taste buds off guard and satisfy your all-time cravings.
“This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!”
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
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. Cook, stirring constantly, for 2 minutes more. 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.