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Coconut cream pie may be frozen; however, it is recommended to do so prior to topping with whipped cream. Bake the pie in an aluminum pan if you intend to freeze it. First, wrap it in storage wrap; secondly, cover it in aluminum foil. Chill for a maximum of three months. After a night of thawing in the fridge, garnish with whipped topping and serve with coconut flakes.
Recipe Items
1/2 cup of sugar-dusted, flaked coconut
¾ cup of white sugar and three cups of half-and-half
half a cup of all- ar flour
two big beaten eggs and quarter teaspoon of salt
1/8 teaspoon of vanillin
One cooked pie crust (9 inches)
one cup of thawed frozen whipped topping
The Definitive Guide to Perfecting Your Coconut Cream Pie Recipe
Warm the oven up to 350 degrees Fahrenheit, or 175 degrees Celsius. Coat a baking sheet with coconut.
Put it in the preheated oven and toss it every so often for approximately 5 minutes, or until it turns golden brown.
In a medium-sized saucepan, mix together the skim milk, sugar, flour, eggs, and salt. The mixture will thicken and coat the back of a wooden spoon after approximately 15 minutes of stirring frequently while brought to a boil over low heat.
Whisk in 3/4 cup of toasted coconut along with the vanilla extract after taking the pan off the heat; save aside the extra toasted coconut for the pie's decoration.
Chill the pie crust for at least four hours before pouring the custard mixture inside.
Serve topped with whipped topping and any remaining toasted coconut.
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