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Coconut Cream Pie

by cherly August 12, 2022

This is a dreamy coconut cream pie filled with coconut filling, silky whipped cream, and loads of toasted coconut. This coconut cream pie is a staple at home. My family loves this dessert. It is incredibly easy to whip up using just a few simple ingredients. Leftovers are amazing, too. You can keep this pie in the fridge for up to a week or longer for an easy and quick dessert.

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This coconut cream pie is a spectacular dessert that has been around for ages. This has been tagged as a luxury dessert. And this homemade version is no exemption!

Ingredients

1 (9”) pie shell, baked

3 c. half-and-half

1 c. sweetened flaked coconut

2 eggs, beaten

3/4 c. white sugar

1 tsp vanilla extract

1 c. frozen whipped topping, thawed

1/2 c. all-purpose flour

1/4 tsp salt

How to make Coconut Cream Pie

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: On a baking sheet, spread the coconut. Place in the preheated oven for about 5 minutes until golden brown. Take the baking sheet every often to stir.

Step 3: Place the sugar, half-and-half, eggs, flour, and salt in a saucepan. Mix well until combined. Let the mixture boil, then simmer for about 2 minutes over low heat, stirring often. When done, take the pan off the heat.

Step 4: Into the extract, add around ¾ cup of the toasted coconut. Set the rest aside for the pie topper.

Step 5: Into the pie shell, place the filling. Chill in the fridge for about 4 minutes or so until completely chilled.

Step 6: On top, sprinkle the reserved coconut. And add some whipped topping, then serve. Enjoy!

Notes:

You can store any leftovers in the fridge for up to a week or longer.

This pie also can be stored in the freezer. Before serving, thaw in the fridge or at room temperature.

Coconut Cream Pie

cherly This is a dreamy coconut cream pie filled with coconut filling, silky whipped cream, and loads of toasted coconut. This coconut cream pie is a staple at home. My family… General Recipes Coconut Cream Pie European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 (9”) pie shell, baked
  • 3 c. half-and-half
  • 1 c. sweetened flaked coconut
  • 2 eggs, beaten
  • 3/4 c. white sugar
  • 1 tsp vanilla extract
  • 1 c. frozen whipped topping, thawed
  • 1/2 c. all-purpose flour
  • 1/4 tsp salt

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: On a baking sheet, spread the coconut. Place in the preheated oven for about 5 minutes until golden brown. Take the baking sheet every often to stir.

Step 3: Place the sugar, half-and-half, eggs, flour, and salt in a saucepan. Mix well until combined. Let the mixture boil, then simmer for about 2 minutes over low heat, stirring often. When done, take the pan off the heat.

Step 4: Into the extract, add around ¾ cup of the toasted coconut. Set the rest aside for the pie topper.

Step 5: Into the pie shell, place the filling. Chill in the fridge for about 4 minutes or so until completely chilled.

Step 6: On top, sprinkle the reserved coconut. And add some whipped topping, then serve. Enjoy!

Notes

You can store any leftovers in the fridge for up to a week or longer. This pie also can be stored in the freezer. Before serving, thaw in the fridge or at room temperature.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

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