Old-Fashioned Coconut Cream Pie
Aug 29, 2015 16:38:28 GMT -5
Post by PrisonerOfHope on Aug 29, 2015 16:38:28 GMT -5
Old-Fashioned Coconut Cream Pie
Serves 8 - Makes 1 9-inch pie
Prep 20 min Cook 30 min Ready 50 min
1 cup sweetened flaked coconut
3 cup half-and-half
2 eggs, beaten
3⁄4 cup white sugar
1⁄2 cup all-purpose flour
1⁄4 tsp salt
1 tsp vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed (or your own homemade whipped cream)
Preheat oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.
link
Serves 8 - Makes 1 9-inch pie
Prep 20 min Cook 30 min Ready 50 min
1 cup sweetened flaked coconut
3 cup half-and-half
2 eggs, beaten
3⁄4 cup white sugar
1⁄2 cup all-purpose flour
1⁄4 tsp salt
1 tsp vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed (or your own homemade whipped cream)
Preheat oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.
link
