Cooking Corner: Coconut Cream Pie


This week, I will be baking another recipe from, this time for coconut cream pie!


  • 1 cup of sweetened flaked coconut
  • 3 cups of half-and-half
  • 2 eggs, beaten
  • ¾ cup of white sugar
  • ½ cup of all- purpose flour
  • ¼ teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 1 pie shell, baked (9 inches)
  • 1 cup of frozen whipped topping, thawed out


  1. Preheat the oven to 350 degrees
  2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown (about 5 minutes)
  3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour, and salt and mix it well
  4. Bring to a boil over low heat, stirring constantly
  5. Remove the pan from heat and stir in ¾ cup of the toasted coconut and the vanilla extract
  6. Reserve the remaining coconut to top the pie
  7. Pour the filling into the pie shell and chill until firm (approximately 4 hours)
  8. Top with the whipped topping and the reserved coconut