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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1To 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.
2Combine 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.
3Remove from heat and add 3/4 c. of the coconut and vanilla. Pour into baked pie shell and chill 2-4 hours.
4Top 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