A luscious and creamy coconut pie that is easy to prepare and perfect for any occasion.
Prepare the pie crust by baking it according to the package instructions or until golden brown.
Ensure the crust is completely cooled before adding the filling to avoid sogginess.
Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown.
Keep an eye on the coconut as it toasts quickly and can burn easily.
In a large mixing bowl, whisk together the instant vanilla pudding mix and half-and-half until thickened.
Use cold half-and-half for a smoother and thicker consistency.
Stir in the vanilla extract, shredded coconut, and half of the toasted coconut into the pudding mixture.
Fold gently to maintain the pudding's creamy texture.
Pour the filling into the cooled pie crust and spread evenly.
Smooth the top with a spatula for an even surface.
Spread the whipped cream over the filling and sprinkle with the remaining toasted coconut.
Chill the whipped cream before spreading for a firmer texture.
Refrigerate the pie for at least 2 hours before serving.
This allows the flavors to meld and the filling to set properly.
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