OLD-FASHIONED COCONUT CREAM PIE

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Old-Fashioned Coconut Cream Pie image

Simply delicious, this is the classic old-fashioned coconut cream pie recipe you've been looking for. The pie has a soft creamy custard with a delicate coconut flavor and a flaky crust. Sprinkling toasted coconut on top of the whipped topping makes for a beautiful presentation and adds an additional pop of coconut flavor.

Provided by Mary Kay Nugent

Categories     Puddings

Time 45m

Number Of Ingredients 9

3 c half and half
2 large eggs
3/4 c granulated sugar
1/2 c all-purpose flour
1/4 tsp salt
1 1/2 c flaked 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 tsp pure vanilla extract
1 - 8 oz whipped topping
1 9-inch deep dish pie shell baked

Steps:

  • 1. To toast the coconut heat oven to 350. Put coconut on a non-stick pan and bake 5-7 minutes stirring every couple minutes. I do this while baking the pie shell.
  • 2. Combine half and half, eggs, sugar, flour, and salt. Bring to boil over low heat, stirring constantly.
  • 3. Cook for approximately 30 minutes or until you reach the desired thickness. Remove from heat.
  • 4. Remove from heat and add 3/4 cup of the coconut and vanilla.
  • 5. Pour into baked pie shell and chill 2-4 hours.
  • 6. Top with whipped topping.
  • 7. Sprinkle remaining coconut and serve. Refrigerate any remaining but there probably won't be. ;-)

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