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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 help families or individuals create heirloom cookbook treasures.

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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