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Coconut Cream Pie by

Ingredients

1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
3/4 cup sugar
1/2 cup flour
1/4 teaspoon salt
1 teaspoon vanilla
1 (9 inch) deep dish pie shell, baked
1 cup frozen whipped topping, thawed

Instructions

Preheat oven to 350*F. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 10 minutes.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low-medium 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.

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