I’ve tried several coconut cream pie recipes and this one I like the most. Very light, not at all heavy. It was easy to make, the toasted coconuts is what gave this pie great flavor. I made this for my mom last month. My dad love it. It did not last 2 days. I will be making this again for Mother’s Day, probably 2 pies.
INGREDIENTS:
3 cups half and half • 3/4 cup of sugar • 1/4 tsp. salt • 1 tsp vanilla extract • 1 cup sweetened coconut flakes • 1/2 cup of flour • 2 eggs beaten • 9 inch Pillsbury pie shell
FOLLOW Pillsbury pie shell baking instructions and let cool.
PREHEAT OVEN TO 350 degrees F. Spread coconut on baking sheet, bake 5 minutes until golden brown, stirring occasionally.
In a medium saucepan, combine half and half, eggs, flour, salt and sugar and mix well. Bring mixture to a boil, stir constantly and reduce to low heat. Remove from heat and add 3/4 cup of the toasted coconuts and then add vanilla extract. Stir combining all ingredients. The remaining coconuts will be used to top the pie.
Pour the filling into the pie shell and chill until the pie firms ( 4 hours or overnight ). Top pie with whipped topping or cool whip, use the remaining coconuts to garnish pie.
