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Toasted Coconut Pie

Toasted Coconut Pie

By using a broiler, you can toast enough coconut to flavor not only the filling, but the crust of this classic pie.


6 servings


  • 2 cups flaked coconut
  • 3 tablespoons firmly packed C&H® Golden Brown Sugar
  • 1 1/2 cups heavy cream
  • 1 ready-to-use graham cracker crumb crust (6-oz. or 9-inch)


Preheat broiler. Toast coconut by spreading in 13x9-inch baking dish. Broil 3 minutes, stirring frequently, or until coconut is browned. Remove from baking dish; spread on aluminum foil to cool.

In large bowl, combine sugar and cream. Beat on high speed until stiff peaks form. Fold in 1 1/2 cups toasted coconut.

Spoon into pie crust. Sprinkle remaining 1/2 cup toasted coconut over top of pie. Chill.