OLD-FASHIONED COCONUT CREAM PIE
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
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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