This old-fashioned coconut cream pie is as close as you’ll ever get to heaven on earth! Creamy and fluffy, chilled to refresh and sprinkled with delectable coconut, make sure to save a slice for yourself when you make it, because it won’t stay in the pan for long!
Ingredients
3cupshalf n’ half
2eggs
3/4cupsugar
1/2cupflour
1cupshredded coconut, toasted, divided
19 inchpre-baked pie crust
1cupwhipped topping
1/4teaspoonsalt
1tsp.vanilla
Instructions
In a medium saucepan, combine 3 cups half n’ half, 2 eggs, 3/4 cup sugar, 1/2 cup flour, and 1/4 teaspoon salt. Bring mixture to a boil over medium hit, stirring constantly. Remove from heat and stir in 3/4 cup shredded coconut and vanilla.
Pour mixture into 9″ pre-baked pie crust.
Spread evenly across pie crust. Place in refrigerator from 2 to 4 hours.
Add whipped topping to top of pie, spreading evenly.
Add toasted coconut to top of whipped cream.
Notes
Serve and enjoy one of the best desserts you’ll ever taste! This easy coconut pie will become a family favorite.