Wednesday, February 10, 2016

Coconut Cream Pie, a simple recipe!

I love a very basic, not fancy, no meringue Coconut Cream Pie. There are those that aren't fans of Coconut but if you are, this is a great Coconut flavored Pie.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" pre baked Pie Crust

1 C Sweetened Flaked Coconut
3 C Half and Half
2 Eggs, beaten
3/4 C Granulated Sugar
1/2 C Flour
1/4 tsp Salt
1 tsp Vanilla
1 C of thawed Cool Whip

Toast the Coconut in a single layer, on a Sheet Pan, for 5 minutes.

In a Saucepan on Low Heat:
Half and Half
Stir to combine well.
Bring to a boil, stirring constantly.
Immediately remove from heat.

Stir in:
3/4 C of the Toasted Coconut

Pour the filling in the Pie Shell.
Refrigerate for 4 hours.

Garnish with Cool Whip and reserved Coconut.

Peace in the Kitchen!

No comments:

Post a Comment