Florida Coconut Cream Pie
Discover the Florida Coconut Cream Pie, a luscious, creamy dessert that captures the tropical essence of Miami. Made with fresh coconut, rich custard filling, and a flaky crust, it's a must-try for dessert lovers!
Equipment
- Saucepan
- Whisk
- Mixing Bowl
- 9-inch Pie Shell
Ingrédients
Coconut Custard Filling
- 3 cups half-and-half
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 tsp salt
- 1 cup sweetened flaked coconut
- 1 tsp vanilla extract
Pie Crust & Topping
- 1 9-inch pie shell, baked
- 1 cup frozen whipped topping, thawed
- toasted coconut flakes for garnish
Instructions
- In a saucepan, combine half-and-half, sugar, flour, beaten eggs, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Remove from heat and stir in sweetened flaked coconut and vanilla extract.
- Pour the coconut custard into the pre-baked pie shell, spreading it evenly. Let cool to room temperature.
- Refrigerate the pie until set, for about 2 to 4 hours.
- Before serving, top with whipped topping and garnish with toasted coconut flakes.
Notes
For an authentic Miami twist, consider adding a splash of coconut rum to the custard mixture for extra depth of flavor.
