Old Fashioned Coconut Cream Pie. I have tried many recipes for Coconut Cream Pie, one was a complete fail and did not set, the others just didn’t have the flavors that I remember as a child. Coconut is a favorite of mine, especially in desserts. This is a simple recipe that I will make again and again.
Old Fashioned Coconut Cream Pie
1 cup sweetened flaked coconut
3 cups half-and-half ( I have used milk also, both work well)
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
Preheat oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes. Watch carefully, will burn.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well.
Bring 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.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.
Recipe adapted from Allrecipes.com