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Thanksgiving Coconut Cream Pie Recipe

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This recipe for Thanksgiving Coconut Cream Pie, by , is from The Camargo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Camargo
Added: Wednesday, December 29, 2004

Category:
Category:

Ingredients:  
Ingredients:  
3 c. half-and-half, 2 eggs, 3/4 c. white sugar, 1/2 c. all-purpose flour, 1/4 t. salt, 1 c. flaked coconut, toasted, 1 t. vanilla extract, 1 9-inch pie shell, baked, 1 c. frozen whipped topping, thawed

Directions:
Directions:
1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 c. of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours until firm.
2. Top with whipped topping, and with remaining 1/4 c. coconut.
3. To toast coconut, spread it in an ungreased pan and bake in a 350 degree oven for 5-7 minutes, or until golden brown, stirring occasionally.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
4 hours largely unattended

 

 

 

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