Old Fashioned Coconut Cream Pie
Mary Kay Nugent
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.
3 chalf and half
3/4 cgranulated sugar
1/2 call purpose flour
1 1/2 cflaked 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 tsppure vanilla extract
1 - 8 ozwhipped topping
1 - 9deep dish pie shell baked
How to Make Old Fashioned Coconut Cream Pie
- 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.
- 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.
- Remove from heat and add 3/4 c. of the coconut and vanilla. Pour into baked pie shell and chill 2-4 hours.
- Top with whipped topping and remaining coconut.Serve. Refrigerate any remaining but there probably won't be ;-)