Saturday, December 4, 2010

Coconut Cream Pie

Just getting around to posting this pie I made for Thanksgiving. I also made one for work yesterday for a birthday. When I got ready to make the pie for work I realized my pie plate was still at my son's house. So I made 1-1/2 recipes of this and put the crust in a 9 x 13 pan. Looked different, but tasted the same. I had no complaints. This pie cuts beautifully and goes together in a flash truly. Tastes like something you would get at a restaurant with little or no fuss.


3 cups half and half or milk
2 eggs
3/4 cup granulated sugar
1/3 cup all-purpose flour or cornstarch
1/4 teaspoon salt
1-1/4 cup sweetened coconut, toasted
1 teaspoon vanilla
1 (9 inch) pastry, baked
1 16 oz. Cool Whip, thawed.

Prepare your pie dough. Bake crust per usual and set aside. Combine half-and-half, eggs, sugar, flour and salt altogether in a heavy sauce pan. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 1 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.

Top with Cool Whip and with remaining 1/4 cup of coconut.


bellini valli said...

When I go to a restaurant if Coconit Cream Pie is on the menu I am ordering it!!

Abby said...

I'm with Val! I love coconut cream pie, too. Looks awesome.