Coconut Cream Pie
Old fashioned decadence and easy as... pie!
Yield: 6 Ready in 3 hours
Cuisine: Southern U.S.Main Ingredient: Coconut custard
100% would make again (reviews)
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Notes Coconut Cream Pie Preparation
In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup coconut and vanilla extract.
Pour into pie shell and chill 2 to 4 hours, or until firm.
Top with whipped cream or thawed whipped topping. Toast remaining coconut and sprinkle on top.
Notes:
To toast coconut, spread evenly in an ungreased baking pan or cookie sheet. Bake for 6 to 8 minutes at 350 degrees or until golden brown, stirring occasionally.
Delicious in a graham cracker crust.
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Coconut Cream Pie Reviews
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*1 1/2 cups all purpose flour may be substituted for cornstarch
Be sure to beat the custard continually until it just starts to come to a boil. Remove immediately from heat and pour into pie shell. Cool for 3-4 hours or until the custard is firm. To toast coconut, spread evenly in an ungreased baking pan or cookie sheet. Bake for 6 to 8 minutes at 350 degrees or until golden brown, stirring occasionally. Delicious in an unbaked or baked and cooled graham cracker crust. [I posted this recipe.] |
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