Coconut Cream Pie


Coconut Cream Pie

Prep Time 10 minutes
Cook Time 7 minutes
Chill time 4 hours
Course Dessert, Side Dish
Cuisine American


  • 1 c sweetened flaked coconut
  • 3 c half-and-half
  • 2 eggs beaten
  • ¾ c white sugar
  • ½ c Grandpa's Kitchen Flour Blend
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 9 inch gluten-free pie shell, baked
  • 1 c whipped topping


  • Preheat oven 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. Cook, stirring constantly, for 2 minutes more. 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 with the reserved coconut.
Keyword Coconut Cream Pie, Pie Filling

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