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Home Cooking 16

Recipe for Coconut Cream Pie

Chris VR | Nov 8, 201301:23 PM

A poster on the Boston board was looking for Coconut Cream Pie and I wanted to share this recipe. It's originally from from but I tweaked it a bit. My Pennsylvania-raised husband says it tastes just like Boscov's Coconut Cream Pie.

3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut
2 tsp, vanilla extract
1 (9 inch) pie shell, pre-baked
1 pint heavy cream
confectioner's sugar, to taste

1) Preheat oven to 300F and spread the flaked coconut in a thin layer on a baking sheet. Bake at 300F for about 15-20 minutes- you want to shake/stir it every 5 minutes or so to make sure it's browning evenly... your goal is to get the coconut to a nice, even, golden brown. When it's brown, pour it off the baking sheet onto a plate to cool (if you leave it on the sheet, it'll keep cooking and may end up too brown.)

2) In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Stirring constantly, slowly bring to a boil. When it comes to a boil, immediately remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract and mix well. Pour into pie shell and chill 2 to 4 hours, or until firm.

3) Just before serving, whip the heavy cream until it forms soft peaks, sweetening to taste with confectioner's sugar.

4) Top the pie with the whipped cream and the remaining 1/4 cup of toasted coconut.

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