Coconut Cream Pie Recipe

Coconut cream pie recipe

a great recipe for Coconut Cream pie

Old Fashioned Coconut Cream Pie

3 cups half-and-half -(can use a dairy free milk sub

2 eggs (can use egg substitutes

3/4 cup white sugar

1/2 cup all-purpose flour (can use a gluten free all purpose flour

1/4 teaspoon salt

1 cup flaked coconut, toasted

1 teaspoon vanilla extract

1 (9 inch) pie shell, baked (can use a Gluten free pie crust

1 cup frozen whipped topping, thawed-can be dairy free

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 3/4 cup of the coconut and the vanilla extract.

Pour into pie shell and chill 2 to 4 hours, or until firm. 2. Top

with whipped topping, and with remaining 1/4 cup of coconut. 3. 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.