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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Award Winning Coconut Cream Pie Recipe

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This recipe for Award Winning Coconut Cream Pie is from Lake Wilderness Ward Relief Society Cookbook 2011, 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. sugar
1/2 c. flour
1/4 tsp. salt
1 c. flaked coconut, toasted
1 tsp. vanilla
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9 inch pie shell, baked
1 c. whipped cream
Directions:
Directions:
In a medium sauce pan, combine half and half, eggs, sugar, and salt. Bring to a boil over low heat, stirring constantly. Remove from heat. Stir in 3/4 c. coconut and vanilla extract. Pour into pie shell and chill 2-4 hours, or until firm. Top with whipped cream and 1/4 c. coconut.
To toast coconut, spread it on a cookie sheet and bake at 350º for 5-7 minutes
Personal Notes:
Personal Notes:
Some additional suggestions for it are to only use 1 1/2 c. of half and half and add 1 1/2 c. of coconut milk. I'd also like to just try it with untoasted coconut inside the pie and leave the toasted kind for the topping.

 

 

 

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