Stir often because you will end up with a lot of clumps, otherwise.ĭon’t be tempted to go fold laundry or do something like that because it will clump fast (speaking from experience). It will probably take about ten minutes to get to the thick point. TIP: If it’s easier, you can add all of the ingredients to a large mixing bowl and mix before adding to the saucepan if you’re worried about the saucepan getting scratched.Ĭook the pie filling until it thickens, stirring often. You can use a fork to whisk, but if you have an actual whisk, that will work a lot better to get rid of the lumps. Make sure you whisk the ingredients until most of the lumps from the flour are gone. You can use two-percent or whole milk for this recipe, but the half and half is going to make the pie so much richer.Īdd the beaten eggs, all purpose flour, and salt to the saucepan next. 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. The center is like a creamy coconut custard that is out of this world. 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. 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. 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. Coconut cream pie is a creamy, flavorful pie with toasted coconut, a rich center, and a lot of happiness in every bite.
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