There’s a funny story behind this coconut cream pie. I’ve never made one before, I’ll likely not make one again, and coconut does absolutely nothing for me. So why did I make it?
Because I have a sneaky pastor.
Oh yes, I said it. My pastor? Totally sneaky. Great guy, great sermons,but sneaky.
So a month or so ago, we’d invited our pastor, his wife and their three kids over for dinner. The Sunday before they were coming, our pastor was talking about the heart and the soul. At one point, he side barred and was talking about how sometimes when people receive donated organs, they take on some of the characteristics or traits of the person the organ came from. This led him to speculate on whether someone who received one of his organs would suddenly become a huge Razorbacks fans or develop his insatiable love of coconut cream pies.
Now, you may think this is what tipped it.
No. It was the side bar that followed the side bar.
You see after he mentioned that insatiable love, he side barred AGAIN to mention that his wife doesn’t like to bake pies and doesn’t ever make him coconut cream pies, but boy oh boy does he love them and if any of the ladies in the congregation might like to bake him one, he’d have no arguments with that what so ever.
So seriously? What’s a girl supposed to do.
I made chocolate chip cookies.
Ok, ok, I also made a coconut cream pie. As it turns out, it was a very good coconut cream pie. (Or he’s just really polite…but I don’t think it’s the latter.)
So here you go…a super tasty and pretty dang easy pie sure to make your “Hails from Arkansas and misses his mother’s coconut cream pies” pastor happy.
Coconut Cream Pie in a Graham Cracker Crust
- 3 cups fat free half-and-half
- 2 eggs
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1.5 cups flaked coconut, toasted
- 1 teaspoon vanilla extract
- 1 (9 inch) graham cracker pie crust
- 1 tub of Cool Whip
In a sauce pan, whisk together half and half, eggs, flour, sugar and salt. Slowly bring to a boil over medium high heat while stirring constantly. Once it’s bubbling regularly, remove from heat, stir in one cup of coconut and vanilla and pour into your pie crust. Chill until firm.(2-4 hours) Once cooled, top with as much Cool Whip as you’d like and the rest of the toasted coconut.