How to Prepare a Pie with Coconut Cream
The whole recipe can be found below, but here’s a quick rundown of what to anticipate while making homemade coconut cream pie:
While the filling is cooking, toast the coconut.
Take off the heat and mix in the vanilla and most of the coconut.
Once the filling is inside the shell, refrigerate it until it solidifies.
Add the remaining coconut flakes and the whipped topping on top.
How to Store Coconut Cream Pie: For up to four days, store the coconut cream pie covered in the refrigerator.
Can Coconut Cream Pie Be Freeze-Stored?
Coconut cream pie may be frozen, however it’s advisable to do so before adding the whipped topping. Proceed to bake the pie in an aluminum pan if you want to freeze it. Next, cover the whole item with a sheet of aluminum foil after wrapping it in storage wrap. For up to three months, freeze. Before serving, cover with the whipped topping and coconut flakes after letting it thaw in the fridge for the whole night.
Components
One cup of sweetened coconut flakes
¾ cup white sugar and 3 cups of half-and-half
½ cup flour for all purposes
Two big eggs, whisked with a tsp of salt
One tsp vanilla essence
One cooked nine-inch pie shell
One cup of thawed frozen whipped topping
How to Prepare the Best Coconut Cream Pie Ever
In a medium saucepan, stir together half-and-half, sugar, flour, eggs, and salt. Over low heat, bring to a boil and whisk continually until the mixture thickens and coats the back of a wooden spoon, which should take around 15 minutes.
After taking the pan from the heat, mix in 3/4 cup of the toasted coconut and the vanilla; save the remaining toasted coconut to decorate the pie.
Fill pie shell with custard, then refrigerate for 4 hours or until set.
Add the saved toasted coconut and the whipped topping on top.