The Absolute Best Coconut Cream Pie

How to Make Coconut Cream Cake
Below you will find the complete step-by-step recipe. However, here’s a quick overview of what to expect when making homemade coconut cream pie:

Toast the coconut and prepare the filling. the stove.
Remove from heat and then add most of the coconut and vanilla.
Pour the filling into the shell and refrigerate until firm.
Top with whipped cream and remaining coconut flakes.
How to Store Coconut Cream Pie
Store coconut cream pie, covered, in the refrigerator for up to four days.Can coconut cream cake be frozen?
You can freeze coconut cream pie, but it’s best to freeze it before adding the whipped topping. If you want to freeze the cake, simply bake it in aluminum foil. Wrap everything in a layer of plastic wrap and then a layer of aluminum foil. Freeze for up to three months.Thaw overnight in the fridge, then top with whipped cream and coconut flakes before serving.

Ingredients

• 1 cup sweetened shredded coconut
• 3 cups half-and-half
• ¾ cup white sugar
• ½ cup all-purpose flour
• 2 large eggs, beaten
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9-inch) pie crust, baked
• 1 cup frozen whipped cream, thawed

How to Make the Absolute Best Coconut Cream Pie

Preheat oven to 350 degrees F (175 degrees C). Spread coconut on the baking sheet.

Bake in the preheated oven for about 5 minutes until golden brown, stirring occasionally.

Mix half, sugar, flour, eggs and salt in a medium saucepan.Simmer, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, about 15 minutes.

Remove pan from heat and add 3/4 cup toasted coconut and vanilla; Save the remaining toasted coconut to garnish the cake.

Pour the vanilla pudding onto the cake base and let it cool for about 4 hours until it is firm.

Top with whipped cream and the reserved toasted coconut.

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