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Old-Fashioned Coconut Cream Pie

 

Ingredients:

  • 1 cup sweetened flaked coconut
  • 3 cups half-and-half
  • 2 eggs, beaten
  • 3⁄4 cup white sugar
  • 1⁄2 cup all-purpose flour
  • 1⁄4 tsp salt
  • 1 tsp vanilla extract
  • 1 (9-inch) pie shell, baked
  • 1 cup frozen whipped topping, thawed

Instructions:

  1. Preheat Oven:
    • Preheat the oven to 350 degrees F (175 degrees C).
  2. Toast Coconut:
    • Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  3. Prepare Filling:
    • In a medium saucepan, combine the half-and-half, beaten eggs, sugar, flour, and salt. Mix well.
    • Bring the mixture 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. Fill Pie Shell:
    • Pour the filling into the baked pie shell.
  5. Chill:
    • Chill the pie until firm, about 4 hours.
  6. Top and Serve:
    • Before serving, top the pie with the thawed whipped topping and sprinkle with the reserved toasted coconut.

Enjoy

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