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.
Ingredients
1 cup sweetened flaked coconut
3 cups half-and-half
¾ cup white sugar
½ cup all-purpose flour
2 large eggs, beaten
¼ teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
How To Make The Absolute Best Coconut Cream Pie
Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.
Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.
Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.
Pour custard into pie shell and chill until firm, about 4 hours.
Top with whipped topping and reserved toasted coconut.
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