Coconut Cream Pie

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Coconut Cream Pie - Jump to recipe

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– by Jean Fisher

This Coconut Cream Pie is easy and so delicious, you'd better make two!

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Coconut Cream Pie

Print out the recipe for Coconut Cream Pie

Serves 8

1 frozen pie shell (9 inch)
1 cup coconut
2 1/2 cups half and half
1/2 cup flour
2 eggs
2/3 cup sugar
1 cup frozen whipped topping, thawed

From kitchen to table in 2 hours and 20 minutes.

Bake pie shell according to package directions. Set aside to cool.
While oven is still hot, spread coconut on a baking sheet and toast. Watch carefully and remove after 3 to 5 minutes or until golden brown.
Pour 1 cup half and half into a saucepan. Add flour and beat with a whisk until all the lumps are dissolved. Stir in remaining half and half, eggs and sugar.
Cook over low heat stirring constantly until thick and bubbly. Remove from heat and stir in half the coconut.
Pour into cooled pie shell. Top with the whipped topping and remaining toasted coconut. Cool in refrigerator 2 to 4 hours before serving.

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Nutritional information for Coconut Cream Pie

Calories: 359.5
Calories from Fat: 175

% Daily Value*

Vitamin A	7%	Iron	7%
Vitamin C	1%	Calcium	10%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs