Coconut Cream Pie

By Pamela Rose Williams

Makes 1 – 9 Inch Pie

I made my first ever coconut cream pie because our gracious host and friend for Thanksgiving dinner loves coconut cream pie. I was pleased that it turned out delicious and have been asked for the recipe. Here is my debut recipe, which has now turned into a favorite.

Pie Shell:

You can buy a ready-made pie shell and use it (they are very yummy now-a-days) or you can make my buttery crust. Find a link to it here: Pie Crust – All Butter. Regardless of where you get your pie crust, you must prepare the crust and bake it as an empty shell for this recipe. Set it aside to cool as you prepare your pie filling.

Pie Filling Ingredients:

• 1 cup of sweetened flaked coconut
• 3 cups half-n-half
• 2 beaten eggs
• 3/4 cups granulated sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1 (9 inch) baked pie shell
• 1 cup whipped topping (cool whip or homemade with heavy cream — NOT ReadyWhip)

Toasted Coconut:

Preheat oven at 350 degrees. Spread the coconut on a baking sheet and bake at 350 for about 5 minutes (hint: watch this closely, sweetened coconut burns quickly because it is high in sugar). Remove toasted coconut from oven and set aside to cool.

Prepare pie custard filling:

Use a medium saucepan and combine the half-n-half, eggs, sugar, flour and salt.  Mix well and bring to a boil over low to medium-low heat.  STIR IT CONSTANTLY, burnt milk is very hard to clean up. You know it is boiling when it continues to have big bubbles even when you are stirring it. (hint: the flour in the mixture will continue to look lumpy until it boils, the constant stirring will break it up and by the time it boils it will incorporate well). 

Remove custard from heat ant fold in the vanilla and 3/4 cups of the toasted coconut, reserving 1/4 cup of toasted coconut to top the pie when it is ready to serve.

Pour pie filling into the prepared, baked, cooled pie shell and chill until firm — about 4 hours. (hint: don’t put the whipped topping on yet because it will turn to milk as it melts over the hot custard).

When ready to serve, top with whipped topping and sprinkle with reserved toasted coconut.

This pie keeps well in the fridge however I cannot share for how long because we can’t get past one day.

Serving suggestion: Serve with fresh coffee or hot cocoa