Friday, January 1, 2016

Old Fashioned Coconut Cream Pie


1 1/2 C half-and-half
1 1/2 C coconut milk
3 egg yolks
3/4 C white sugar
1/3 C corn starch
1/4 teaspoon salt
1 C flaked coconut
1/4 C flaked coconut, toasted
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping


In a medium saucepan, combine half-and-half, yolks, sugar, corn starch and salt. Cook over low heat until thick(about 20 min)stirring constantly. Remove from heat, and stir in 1 C coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
Toast 1/4 C flaked coconut.
Top with whipped topping and toasted coconut.
Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.

4 h 50 m servings


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