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Thanksgiving Coconut Cream Pie Recipe

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This recipe for Thanksgiving Coconut Cream Pie is from The Camargo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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