The Absolute Best Coconut Cream Pie


Your Ingredients Checklist:

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

Step-by-Step to Coconutty Bliss:

Toasty Beginnings: Preheat your oven to 350 degrees F (175 degrees C) and gently toast the coconut flakes on a baking sheet, stirring occasionally, until they achieve a golden hue (approximately 5 minutes).

Custard Creation: In a medium-sized pot, combine half-and-half, sugar, flour, eggs, and salt. Simmer over low heat, ensuring you stir continually, until the mixture joyously thickens, caressing the back of your wooden spoon (roughly 15 minutes).

Mingle and Chill: Off the heat, blend in 3/4 cup of your toasted coconut and vanilla into the custard. Bestow the mixture into your pie shell and permit it to chill and firm up, which should take around 4 hours.

The Final Flourish: Adorn your pie with a generous swath of whipped topping and a scatter of the remaining toasted coconut.