Classic Coconut Cream Pie






Classic Coconut Cream Pie

Classic 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 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 (9 inch) pie shell, baked
  • 1 cup frozen whipped topping, thawed

Directions:

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Spread the coconut evenly on a baking sheet and bake it, stirring occasionally, until golden brown, approximately 5 minutes.
  3. In a medium saucepan, combine the half-and-half, beaten eggs, sugar, flour, and salt. Mix well.
  4. Bring the mixture to a gentle boil over low heat, stirring constantly to prevent sticking.
  5. Once it thickens, remove the saucepan from the heat and stir in 3/4 cup of the toasted coconut along with the vanilla extract. Reserve the remaining coconut for topping.
  6. Pour the creamy filling into the pre-baked pie shell and chill until set, approximately 4 hours.
  7. Before serving, top the pie with whipped topping and sprinkle the reserved toasted coconut over it.

Enjoy your delightful Old-Fashioned Coconut Cream Pie!


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