carol's coconut cream pie

Name: Carol's Coconut Cream Pie
Prep time: 25 min
Cook time: 5 min
Yield: 4
Cuisine: American
Ingredients: 1 cup(s) sweetened flaked coconut; 3 cup(s) half and half; 3/4 cup(s) white sugar; 1/2 cup(s) all purpose flour; 1/4 teaspoon(s) salt; 1 teaspoon(s) vanilla extract; 1 - (9 inch) pie shell baked; 1 cup(s) frozen whipped topping, thawed

review

Recipe by

Patsy Fowler

@hellchell1

Anderson, SC

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,

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yield 4 -6

prep time 25 Min

cook time 5 Min

method Stove Top

Ingredients For carol's coconut cream pie

1 c

sweetened flaked coconut
3 c

half and half
3/4 c

white sugar
1/2 c

all purpose flour
1/4 tsp

salt
1 tsp

vanilla extract
1

(9 inch) pie shell baked
1 c

frozen whipped topping, thawed

How To Make carol's coconut cream pie

1
Preheat oven to 350.

2
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
3
In a medium saucepan combine the half and half, eggs, sugar, flower and salt and mix well.
4
Bring to a boil over low heat, stirring constantly.
5
Cook stirring constantly for 2 more minutes.
6
Remove the pan from the heat and stir in 3/4 cup of the toasted coconut and the vanilla extract.
7
Reserve the remaining coconut to top the pie.
8
Pour the filling into the pie shell and chill until firm, about 4 hours.
9
Top with whipped topping and with the reserved coconut.
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carol's coconut cream pie

Ingredients For carol's coconut cream pie

How To Make carol's coconut cream pie

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