- It is Birthday Week in our house! Bferg's big day is tomorrow & his request this year was a Coconut Cream Pie. I had never made one before & I will have to make another one to perfect this recipe but the end result, although runny, tasted amazing!
Coconut Cream Pie
- 3 cups half-and-half
- 2 eggs
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup flaked coconut, divided
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed
Bake your pie shell according to package instructions (no, I did not make my own crust this time) and let it cool.
Combine the half-and-half, eggs, sugar, flour & salt to boil over low heat stirring constantly.
And stir & stir & stir. It takes a
LONG time for liquid to come to a boil over low heat. Keep stirring through the boil. It needs to get nice & thick. Don't be afraid to cook it for a few minutes but also don't burn it. (This was my mistake...I didn't let it cook long enough & thus my pie was runny.)
Once the mixture is nice & thick remove from heat & add 3/4 cup of the shredded coconut as well as the vanilla extract. Stir to combine.
Pour the whole mixture into prepared pie crust & chill.
While the initial chill is happening in the fridge; toast the extra 1/4 cup of coconut in a 350* oven for 5-7 minutes. Spread the whipped topping on the pie & top with toasted coconut. Continue to chill for at least 2 hours before serving.
And then say a prayer as you cut into it that it doesn't run! :)
Enjoy!
Rachel
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