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Ingredients
| sweetened flaked coconut meat: 1 cup |
| half and half cream: 3 cups |
| eggs: 2 (beaten) |
| granulated sugar: 3/4 cup |
| all-purpose flour (unsifted): 1/2 cup |
| salt: 1/4 tsp |
| vanilla extract: 1 tsp |
| 9" pie shells: 1 shell (baked) |
| frozen whipped topping: 1 cup (thawed) |
Old Fashioned Coconut Cream Pie
Credit: AllRecipes
User rating:
"This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!"
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Prep Time
20 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
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.