MENU
 
 
 
 

  • OLD FASHIONED COCONUT CREAM PIE

    1 vote
    OLD FASHIONED COCONUT CREAM PIE
    Prep time:
    Cook time:
    Servings: 8 servings
    by Kim Wallace
    17 recipes
    		 >
    This coconut cream pie is creamy and rich because it calls for half-and-half that is cooked up with other tasty ingredients to form a rich cream filling. Shredded coconut is stirred into the creamy mixture and then the filling is spooned into a waiting crust. Top with whipped topping and toasted coconut.

    Ingredients

    • 3C. Half-and-Half
    • 2 Eggs
    • 3/4C. Sugar
    • 1/2C. Flour
    • 1/4t. Salt
    • 1C. Flaked Coconut, toasted
    • 1t. Vanilla
    • 1 (9 inch) Pie Shell, baked
    • 1C. Frozen Whipped Topping, thawed

    Directions

    1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm. Top with whipped topping, and with remaining 1/4 cup of coconut.
    2. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree oven for 5 to 7 minutes, or until golden brown, stirring occasionally.

    Similar Recipes

    Leave a review or comment