Coconut Cream Pie

I wanted to make dessert for Valentine’s Day dinner last night. Being short on time, I skipped the traditional pie crust for a store bought graham cracker crust, and frozen whipped topping instead of whipping heavy cream. Despite the shortcuts, the end result was tasty, my Valentines approved! 

  • 1 cup sweetened flaked coconut, divided
  • 3 cups half and half
  • 2 large eggs, beaten
  • 3/4 cup granulated sugar
  • 1/2 cup flour
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 – 9″ graham cracker crust – store bought
  • 1 cup frozen whipped topping, thawed
  1. Preheat oven to 350º.
  2. Spread 1/4 cup of coconut on a baking sheet and bake, stirring occasionally, until golden brown, about 5 minutes. Set aside.
  3. In a heavy saucepan, combine the half and half, eggs, sugar, flour, and salt. Bring to a boil over low heat, whisking constantly. Remove the pan from the heat, and stir in the remaining coconut and the vanilla extract.
  4. Pour the filling into the pie shell and chill until firm, 3 to 4 hours.
  5. Top with whipped topping and reserved, toasted coconut.


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