Coconut Cream Pie

Guide Note

Coconut cream pie is a single crust pie, filled with a thickened coconut flavored pudding, then generally topped with toasted coconut and whipped cream.

Fast Facts

1. Can use either a traditional crust or graham cracker crumb crust
2. Requires refrigeration
3. Lightly toasting coconut brings out its flavor
4. Sometimes topped with meringue
5. Amaretto or pineapple may be added
6. How served: Dessert or snack

• 2 eggs
• 3 cups half and half
• 1/2 cup flour
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 cup flaked coconut, toasted
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 pie shell, baked (9 inch)
• 1 cup whipped cream

1. Mix the eggs, half and half, flour, sugar and salt in a medium saucepan over low heat. Bring the mixture to a boil, stirring frequently.
2. Remove the mixture from the heat and stir in 3/4 cup of the coconut flakes, the vanilla extract and the coconut extract.
3. Pour the mixture into the baked pie shell and refrigerate for at least two hours.
4. Top with whipped cream, then sprinkle with the remaining coconut flakes.
5. Cut into eight slices, serve and enjoy! Refrigerate any unused portion.