1 c half-and-half (or enough to make 3 cups combined with coconut cream)
2 eggs
3/4 c white sugar
1/2 c cornstarch
1/4 tsp salt
1 pkg frozen coconut
2 tsp vanilla extract
1 (9-inch) pie shell, baked
1 carton whipping cream
2 Tbsp confectioner's sugar
1/2 c toasted sweetened flaked coconut
Instructions
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 frozen coconut and 1 tsp vanilla extract.
Pour into pie shell and chill 2 to 4 hours, or
until firm.
Beat whipping cream, confectioner's sugar, and
remaining vanilla extract on high speed until soft
peaks form. Top pie with whipped cream and toasted
coconut.
Note- To toast coconut, spread it in an ungreased
pan and bake in a 350 degree F (175 degrees C) oven
for 5 to 7 minutes, or until golden brown, stirring
occasionally.
Serving
Suggestions
1/8 (12 points per slice)
Originally Submitted
11/8/2011
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