Description
Experience the delectable taste of the tropics with this Coconut Bliss Cream Pie. A harmony of rich coconut and smooth cream enveloped in a flaky, baked pie shell, this dessert is not only a feast for the palate but also a visually appealing treat perfect for any occasion. Featuring a luscious filling of coconut and vanilla topped with airy whipped cream and toasted coconut flakes, each bite transports you to a coconut paradise.
Ingredients
Scale
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- 2 eggs, beaten
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed
Instructions
- Toast the Coconut: Preheat your oven to 350 degrees F (175 degrees C). Spread the flaked coconut on a baking sheet and toast in the oven, stirring occasionally, until golden brown, about 5 minutes.
- Prepare the Filling: In a medium saucepan, combine the half-and-half, beaten eggs, sugar, flour, and salt. Mix well and bring the mixture to a boil over low heat, stirring constantly to prevent scorching.
- Add Coconut and Vanilla: Once the filling has thickened, remove the saucepan from heat. Stir in 3/4 cup of the toasted coconut along with the vanilla extract, mixing well.
- Fill the Pie Shell: Pour the coconut filling into the baked pie shell. Ensure it spreads evenly and smooth the top with a spatula.
- Chill the Pie: Refrigerate the pie until the filling is firm, about 4 hours, to allow the flavors to meld beautifully.
- Garnish and Serve: Just before serving, spread the thawed whipped topping over the pie. Sprinkle the reserved toasted coconut on top for a delightful crunch.
- Prep Time: Approximately 15 minutes
- Cook Time: 5 minutes