Perfect for holidays, picnics, and anytime you're in the mood for a lovely old-fashioned favorite.
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 4 hourshours40 minutesminutes
Servings 10
Ingredients
19" baked pie crustpre-made or from scratch
1 1/4cupssweetened coconut flakes
3cupshalf and half
2eggs
3/4cupsugar
1/2cupflour
pinchsalt
1tspvanilla
2cupsheavy whipping cream
1/4cuppowdered sugar
Instructions
Preheat oven to 400 degrees. Toast coconut flakes until golden brown, about 5-8 minutes, stirring once. Set aside.
Place crust in pie plate and pierce with a fork all over the bottom and sides of the pie crust. Bake 8-10 minutes or until golden brown. Set aside to cool.
Place half and half, eggs, sugar, flour and salt in a heavy bottomed sauce pan and whisk to fully combine. Cook over medium-low heat, stirring constantly, bringing the mixture to a boil. It will start to thicken and turn into a pudding consistency. Cook for 1-2 minutes more and remove from heat. Stir in vanilla.
Stir 1 cup of the toasted coconut flakes into the pudding. Put pudding into pie crust and let cool. Refrigerate for at least 2-3 hours to completely cool.
Before serving, place heavy whipping cream in the bowl of a stand mixer with the whisk attachment. Turn on medium speed and whisk until soft peaks form. Add powdered sugar and whisk until cream has formed stiff peaks.
Spread whipped cream over cooled pie and sprinkle with remaining 1/4 cup of coconut flakes.