Coconut Cream Pie
By XrayKim
Rate this recipe
4.4/5
(19 Votes)
Ingredients
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- 2 eggs, beaten
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed (or your own homemade whipped topping)
Details
Servings 1
Adapted from pinterest.com
Preparation
Step 1
Preheat oven to 350 degrees
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.
You'll also love
- Meatballs (Mulberry Italian... 4/5 (56 Votes)
- Fish Tacos Recipe with Broccoli... 4.1/5 (25 Votes)
- Moist Fluffy Coconut Cake 4.3/5 (23 Votes)
Review this recipe