Coconut Cream Pie

Coconut Cream Pie

1 review, 5 star(s). 100% would make again

Ready in 3 hours

Old fashioned decadence and easy as... pie!

Ingredients

1 1/2 cups half-and-half
1 1/2 cups coconut milk
3 egg yolks
3/4 cup Granulated Sugar
1/2 cup cornstarch
1/4 teaspoon Salt
1 cup flaked coconut; toasted
1 teaspoon vanilla extract
1 pie shell; (9 inch), baked
1/2 pint heavy whipping cream

Original recipe makes 6

Servings  

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.

Verified by stevemur
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Calories Per Serving: 760 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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.]
sidris 7y ago

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