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Old Fashioned Coconut Cream Pie



1 cup sweetened flaked coconut

3 cups half-and-half

2 eggs, crushed

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 levels F (175 levels C).

Unfold the coconut on a baking sheet and bake it, stirring often, till golden brown, about 5 minutes.

In a medium saucepan, mix the half-and-half, eggs, sugar, flour and salt and blend properly. Carry to a boil over low warmth, stirring always. Take away the pan from the warmth, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to high the pie.

Pour the filling into the pie shell and chill till agency, about 4 hours.

High with whipped topping and with the reserved coconut.

Take pleasure in.