Old fashioned coconut cream pie
Coconut Cream Pie is more than just a dessert; it’s a piece of culinary heritage that brings the flavors and memories of the past into the present. Serve this at your next gathering or as a special treat for yourself, and relish the creamy texture and rich coconut flavor that make this pie truly the best you’ve ever had.
Enjoy!

Ingredients:
- 100g sweetened flaked coconut
- 750ml thickened cream
- 2 eggs, beaten
- 170g white sugar
- 65g plain flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (23cm) pie shell, baked
- 250ml whipped cream
Directions:
- Preheat your oven to 175°C.
- Spread the coconut flakes on a baking sheet. Toast in the oven, stirring occasionally, until golden brown—approximately 5 minutes. Set aside to cool.
- In a medium saucepan, mix the thickened cream, beaten eggs, sugar, flour, and salt until well combined.
- Place the saucepan over low heat and bring the mixture to a gentle boil, stirring constantly to prevent sticking or burning.
- Once the mixture has thickened and reached a boil, remove from heat. Stir in ¾ of the toasted coconut and the vanilla extract, mixing well.
- Pour the filling into the pre-baked pie shell. Smooth the surface with a spatula.
- Refrigerate the pie for about 4 hours, or until set.
- When ready to serve, top with whipped cream and sprinkle with the reserved toasted coconut.
Enjoy!


Recipe by Easy Recipe
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