How To Make The Absolute Best Coconut Cream Pie

Preparation Time: 15 minutes
Cook Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours and 35 minutes
Serves: 8

Ingredients:

• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• ¾ cup white sugar
• ½ cup all-purpose flour
• 2 large eggs, beaten
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9-inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Spread the coconut on a baking sheet.
2. Bake the coconut in the preheated oven, stirring occasionally, until it turns golden brown, about 5 minutes.
3. In a medium pot, combine the half-and-half, sugar, flour, beaten eggs, and salt. Bring the mixture to a boil over low heat, stirring constantly, until it thickens and coats the back of a wooden spoon, which takes about 15 minutes.
4. Remove the pot from the heat and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining toasted coconut for garnishing the pie.
5. Pour the custard into the baked pie shell and refrigerate until it becomes firm, about 4 hours.
6. Just before serving, top the pie with the thawed frozen whipped topping and the reserved toasted coconut.
7. Enjoy your delicious, homemade Coconut Cream Pie!