Coconut Cream Pie
With a rich, delicious taste unlike any other, it's no surprise that coconut cream pie makes the top of a lot of people's list for dessert. See the recipe here- whether you're a veteran to this lovely dish or coming in new, I'm confident there's plenty to enjoy!
Prep 20 m - Cook 30 m - Ready In 4 h 50 m
What you will need:
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 tsp salt
1 tsp 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.
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. Cook, stirring constantly, for 2 minutes more. 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.
If you enjoyed this recipe, please let me how yours turn out by leaving your tips and tricks in the comment section below. Have a good day!