Desserts / Sweets / Treats
Classic Coconut Cream Pie
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Chef's Note
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.
Preparation
5 hours
Bake
5 minutes
Serves
6-8
Serving Size
1 slice
Ingredients
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1 cup Fiesta Tropicalé Sweetened Coconut Flakes
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3 cups half-and-half
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¾ cup white sugar
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½ cup all-purpose flour
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2 large eggs, beaten
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¼ teaspoon salt
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1 teaspoon vanilla extract
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1 (9 inch) pie shell, baked
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1 cup frozen whipped topping, thawed
Made with Fiesta Tropicale
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.
5
Top with whipped topping and reserved coconut.