My husband, as well as many of my children and grandchildren, adore coconut cream pie. Although this one isn’t the one I grew up making, it is the recipe that I found most closely matched the pie we had at Malone’s in Lexington, KY. In fact, my husband was so taken with this pie that we made a special detour on our last trip just so we could go to Malone’s and get the pie. This recipe is from DelishCooks and it checks all the boxes for being easy to make, uses ingredients I usually have on hand, and tastes wonderful!
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
Preheat oven to 350 degrees F (175 degrees C).
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 with the reserved coconut.