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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie is from Tedder Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 cup sweetened flaked coconut
• 3 cups half and half
• 2 eggs, beaten
• ¾ cup white sugar
• ½ cup all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 9in pie crust, baked
• 1 cup frozen whipped topping, thawed
Directions:
Directions:
1. Preheat oven to 350F
2. Spread coconut on baking sheet. Bake for 5 min. until golden brown.
3. In a saucepan, combine half and half, eggs, sugar, flour, and salt. Mix well.
4. Bring to boil over low heat, stir constantly. Cook while stirring for 2 more min or until thicken. remove heat from pan.
5. Stir in ¾ cup of toasted coconut and vanilla extract. Reserve remaining coconut.
6. Poor filling into shell and chill for 4 hours.
7. Top with whipped topping and sprinkle remaining coconut.
Personal Notes:
Personal Notes:
Taylor Tedder, found online

Favorite Memory
Cooking for my neighbor when she mowed our lawn.

 

 

 

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