carol's coconut cream pie
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,
prep time
25 Min
cook time
5 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 cup sweetened flaked coconut
- 3 cups half and half
- 3/4 cup white sugar
- 1/2 cup all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 - (9 inch) pie shell baked
- 1 cup frozen whipped topping, thawed
How To Make carol's coconut cream pie
-
Step 1Preheat oven to 350.
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Step 2Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
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Step 3In a medium saucepan combine the half and half, eggs, sugar, flower and salt and mix well.
-
Step 4Bring to a boil over low heat, stirring constantly.
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Step 5Cook stirring constantly for 2 more minutes.
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Step 6Remove the pan from the heat and stir in 3/4 cup of the toasted coconut and the vanilla extract.
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Step 7Reserve the remaining coconut to top the pie.
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Step 8Pour the filling into the pie shell and chill until firm, about 4 hours.
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Step 9Top with whipped topping and with the reserved coconut.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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