This coconut cream pie is made with a homemade coconut custard filling that's set in a pie shell and covered with whipped topping and toasted coconut.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
423 Calories
Recipe Instructions
Step 1
Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
Step 2
Pour custard into pie shell and chill until firm, about 4 hours.
Step 3
Enjoy!
Step 4
Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.
Step 5
Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.
Step 6
Top with whipped topping and reserved toasted coconut.
Step 7
Gather all ingredients.
Step 8
Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.
