Coconut Cream Pie

A delicious dessert with whipped topping and toasted coconut

  • Preparation Time:
  • Cooking Time:
  • Good for: 1 pie


3 cups half & half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla extract
1 nine-inch pie shell
1 cup frozen whipped topping

Coconut Cream Pie


In a medium sauce pan, combine half & half, eggs, sugar, flour, and salt. Bring to a boil over low heat, stirring constantly. Remove from heat and stir in 3/4 cup of the coconut and vanilla extract. Pour mixture into the pie shell and chill 2-4 hours, or until firm. Top with whipped topping and the remaining 1/4 cup of coconut.
Note: To toast coconut, spread in an ungreased pan and bake at 350 degrees for 5 to 7 minutes, or until golden brown, stirring occasionally.