Old Fashioned Coconut Cream Pie

By mudrogr

Ingredients

• Old-Fashioned Coconut Cream Pie
• French Silk Chocolate Pie I
• Rich Chocolate Truffle Pie
• How to Make Chocolate Pecan Pie
• Irresistible Pecan Pie
• Pecan Pie V
• No-Bake Peanut Butter Pie
• Banana Cream Pie I
• Boston Cream Pie
• All about Eggs
• Sugar and Sweeteners
• Measuring All-Purpose Flour
• Types of Salt
• Vanilla Extract vs Vanilla Bean
• 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

Preparation

Step 1

Directions

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.

Kitchen-Friendly View

PREP


20 mins

COOK


30 mins

READY IN

4 hrs
50 mins