Coconut Cream is one of the world’s most popular flavours, and this recipe is tried and tested to live up to that standard.
It is so light and delicious it is called Coconut Cream DREAM Pie – indeed it’s the stuff that dreams are made of.
And toasting the coconut gives boosts the flavour into a whole other dimension of yummy.
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 whipped cream
Preheat over to 350 degrees.
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well.
Bring to a boil over low heat, stirring constantly.
Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract.
Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and the reserved coconut.