July 15, 2012

Recipe: Coconut Cream Pie

My tried and true, favorite coconut cream pie recipe:

Old Fashioned Coconut Cream Pie
By Carol H. on allrecipes.com

You will need:
1 c. sweetened flaked coconut
3 c. half-and-half
2 eggs, beaten
3/4 c. white sugar
1/2 c. all-purpose flour
1/4 tsp. salt
1 tsp. vanilla extract
1 (9 in.) pie shell, baked 
I c. frozen whipped topping, thawed

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
4. Pour the filling into the pie shell and chill until firm, about 4 hours.
5. Top with whipped topping and with the reserved coconut.


** I normally pour the whole cup of coconut into the custard mix and make extra to sprinkle on top. Just to make it more coconutty. 

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