The Absolute Best Coconut Cream Pie 

Every bite of this pie takes you on a delightful journey through a creamy coconut paradise, making it a perfect end to any meal, especially during the holiday season. Whether it’s a family gathering or a quiet evening at home, this pie promises to bring smiles and warmth to your table.

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

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.
2. Bake for about 5 minutes, until golden brown, stirring occasionally.
3. In a medium pot, combine half-and-half, sugar, flour, eggs, and salt. Bring to a boil over low heat, stirring constantly, until thickened (about 15 minutes).
4. Remove from heat, stir in 3/4 cup toasted coconut and vanilla. Reserve remaining coconut for garnish.
5. Pour custard into pie shell and chill until firm (about 4 hours).
6. Top with whipped topping and reserved toasted coconut.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 4 hours 40 minutes | Kcal: 300 kcal | Servings: 8 servings