How to Make Coconut Cream Pie:
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade coconut cream pie:
- Toast the coconut and make the filling on the stove.
- Remove from the heat, then stir in most of the coconut and the vanilla.
- Pour the filling into the shell and chill until firm.
- Top with whipped topping and the remaining coconut flakes.
How to Store Coconut Cream Pie:
Store the coconut cream pie, covered, in the refrigerator for up to four days.
Can You Freeze Coconut Cream Pie?:
You can freeze coconut cream pie, but it’s best to freeze it before you add the whipped topping. If you plan to freeze the pie, go ahead and bake the pie in an aluminum pan. Wrap the whole thing in a layer of storage wrap, then in a layer of aluminum foil. Freeze for up to three months. Thaw in the refrigerator overnight, then top with the whipped topping and coconut flakes before serving.
I had to bake mine a little longer than the recipe calls for. About 10 extra minutes. Easy to make!!
