Old Fashioned Coconut Cream Pie Recipe

Ingredients
<br>- 1 cup sweetened flaked coconut
<br>- 3 cups half-and-half
<br>- 2  eggs, beaten
<br>- ¾ cup white sugar
<br>- ½ cup all-purpose flour
<br>- ¼ teaspoon salt
<br>- 1 teaspoon vanilla extract
<br>- 1 (9 inch) pie shell, baked
<br>- 1 cup frozen whipped topping, thawed
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
<br>step 3: 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. Cook, stirring constantly, for 2 minutes more. 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.
<br>step 4: Pour the filling into the pie shell and chill until firm, about 4 hours.
<br>step 5: Top with whipped topping and with the reserved coconut.
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Ingredients
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- 2 eggs, beaten
- ¾ cup white sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
step 3: 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. Cook, stirring constantly, for 2 minutes more. 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.
step 4: Pour the filling into the pie shell and chill until firm, about 4 hours.
step 5: Top with whipped topping and with the reserved coconut.

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