Old Fashioned Coconut Cream Pie

Mary Kay Nugent

By
@whodeydiva

Creamy, delicious, simple and easy...what more could you want...if you are looking for a coconut pie recipe from scratch that you don't have to slave over then this one is for you...betcha can't eat just one piece!

NOTE: The pie in the picture has half (3/4 cup) of the coconut that is in the filling UNTOASTED...you can toast it all or only half for the topping...whichever you prefer.


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

3 c
half and half
2
large eggs
3/4 c
granulated sugar
1/2 c
all purpose flour
1/4 tsp
salt
1 1/2 c
flaked coconut - toasted (if you choose, you can only toast 3/4 cup for the topping and use untoasted in the filling, whichever you prefer)
1 tsp
pure vanilla extract
1 - 8 oz
whipped topping
1 - 9
deep dish pie shell baked

Directions Step-By-Step

1
To toast the coconut heat oven to 350; put coconut on non stick pan and bake 5-7 minutes stirring every couple minutes. I do this while baking pie shell.
2
Combine half and half, eggs, sugar, flour, and salt. Bring to boil over low heat, stirring constantly. Cook for approximately 30 min.Or until you reach desired thickness. Remove from heat.
3
Remove from heat and add 3/4 c. of the coconut and vanilla. Pour into baked pie shell and chill 2-4 hours.
4
Top with whipped topping and remaining coconut.Serve. Refrigerate any remaining but there probably won't be ;-)

About this Recipe

Course/Dish: Pies, Puddings
Main Ingredient: Dairy
Regional Style: American
Other Tag: Heirloom