"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie, by , is from Greenway Baptist Church Cookbook, 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!

Contributor:  
Contributor:  
Betty Risden

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sweetened flaked coconut
3 cups half and half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 tsp. salt
1 tsp. vanilla extract
1 (9") pie shell, baked
1 cup frozen whipped topping, thawed

Directions:
Directions:
Preheat oven to 350. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut, and the vanilla extract. Reserve the remaining coconut to top the pie. Pour the filling into the pie shell and chill until firm, about 4 hours. Top with whipped topping and with the reserved coconut.

 

 

 

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