This is a print preview of "OLD FASHIONED COCONUT CREAM PIE" recipe.

OLD FASHIONED COCONUT CREAM PIE Recipe
by Kim Wallace

OLD FASHIONED COCONUT CREAM PIE

This coconut cream pie is creamy and rich because it calls for half-and-half that is cooked up with other tasty ingredients to form a rich cream filling. Shredded coconut is stirred into the creamy mixture and then the filling is spooned into a waiting crust. Top with whipped topping and toasted coconut.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 8 servings

Ingredients

  • 3C. Half-and-Half
  • 2 Eggs
  • 3/4C. Sugar
  • 1/2C. Flour
  • 1/4t. Salt
  • 1C. Flaked Coconut, toasted
  • 1t. Vanilla
  • 1 (9 inch) Pie Shell, baked
  • 1C. Frozen Whipped Topping, thawed

Directions

  1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm. Top with whipped topping, and with remaining 1/4 cup of coconut.
  2. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree oven for 5 to 7 minutes, or until golden brown, stirring occasionally.