Ingredients
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- 2 eggs, beaten
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed
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Instructions
1) Preheat oven to 350 degrees F (175 degrees C).
2) Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
3) In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
4) Pour the filling into the pie shell and chill until firm, about 4 hours.
5) Top with whipped topping and with the reserved coconut.
je vais surement l'essayer merci.
RépondreSupprimerje vais surement l'essayer merci.
RépondreSupprimerold fashion my ass i'm old fashion and old fashion was egg white meringue
RépondreSupprimerMan that looks and sounds so delicious
RépondreSupprimerLooks delicious! Yes, egg white meringue is wonderful but so is whipped cream topping or frozen whipped topping as indicated. Pile the topping high, and sprinkle with toasted coconut flakes, and enjoy!
RépondreSupprimerLooks delicious!
RépondreSupprimerThen that would be a Coconut Meringue pie. This is a Coconut Cream pie. Great pie either way you make it.
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