Description
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! Enjoy!
Ingredients
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- 2 eggs, beaten
- ¾ cup white sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.
- Bake in the preheated oven
- stirring occasionally
- until golden brown
- about 5 minutes.
- Combine half-and-half
- sugar
- flour
- eggs
- and salt in a medium pot. Bring to a boil over low heat
- stirring constantly. Continue cooking and stirring for 2 minutes more.
- Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.
- Pour custard into pie shell and chill until firm
- about 4 hours.
- Top with whipped topping and reserved toasted coconut.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 4 hrs 50 mins
Servings: 8