Old Fashioned Coconut Cream Pie
Is there anything more classic than a coconut cream pie? This Old Fashioned Coconut Cream Pie recipe is just like the ones your grandma used to make, but with a little twist. So delicious and nostalgic!
INGREDIENTS:
1 9 refrigerated pie crust
1 C. Sweetened coconut flakes
½ C. All-purpose flour
⅔ C. Granulated sugar
2 Eggs , large, beaten
1 ½ C. Whole milk
1 ½ C. Heavy whipping cream
1 tsp. Vanilla extract
Pinch of salt
1-2 C. Whipped topping defrosted
DIRECTIONS:
Preheat the oven to 350 degrees and add the pie crust to a well-greased pie pan. Bake the crust for 10-12 minutes until the edges are lightly browned. Let the crust cool.
Place the coconut flakes on a baking sheet and cook until toasted. Remove and let cool.
Add the flour, sugar, whole milk, heavy whipping cream, and salt to a saucepan over medium heat on the stove. Cook until the mixture thickens well.
Remove the mixture from the heat, and add a bit of it to the eggs, whisking continuously.
Add the tempered eggs to the filling mixture and whisk to combine.
Stir ¾ of the toasted coconut and the vanilla, and stir to combine.
Pour the filling mixture into the prebaked pie crust and allow to cool.
Place the pie into the fridge to set for 3-4 hours.
Add the whipped topping to the chilled pie, and sprinkle the remaining toasted coconut on top before serving.