Classic Coconut Cream Pie

This quick and easy Coconut Cream Pie is luscious, creamy and oh-so-coconutty. Bake up a coconut cream pie. It won’t take long, and you won’t be disappointed. If you need a recipe, we found one for you to try.

Ingredients

→ 1 cup Fiesta Tropicalé Sweetened Coconut Flakes

→ 3 cups half-and-half

→ ¾ cup white sugar

→ ½ cup all-purpose flour 

→ 2 large eggs, beaten 

→ ¼ teaspoon salt

→ 1 teaspoon vanilla extract

→ 1 (9 inch) pie shell, baked

→ 1 cup frozen whipped topping, thawed

Instructions

𝟣 Preheat the oven to 350°F.  Spread coconut on a baking sheet and bake around 5 minutes or until golden brown.

𝟤 Combine half-and-half, sugar, flour, eggs, and salt in a pot. Bring to a boil over low heat, stirring constantly. Continue cooking and stirring for additional 2 minutes.

𝟥 Remove pot from heat. Stir in 3/4 cup toasted coconut. Add vanilla extract. Set aside remaining toasted coconut.

𝟦 Pour custard into pie shell and refrigerate until firm, about 4 hours.