Wonderful Country Coconut Cream Pie |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My Hubby adores coconut cream pie. I make pies seldom but this one always puts a huge grin on his face and a bunch of kisses on mine. Not a bad deal all in all. I found this years back but I couldn't begin to remember where. Ingredients:
3 cups half-and-half |
2 eggs |
3/4 cup white sugar |
1/2 cup all-purpose flour |
1/4 teaspoon salt |
1 cup flaked coconut, toasted |
1 teaspoon vanilla extract |
1 (9 inch) pie shells, baked |
1 cup frozen whipped topping, thawed (or use as much as you like on top) |
Directions:
1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt.
2. Bring to a boil over low heat, stirring constantly.
3. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract.
4. Pour into pie shell and chill 2 to 4 hours, or until firm.
5. Top with whipped topping, and with remaining 1/4 cup of coconut.
6. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.
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