COCONUT CREAM PIE
3 cups half and half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla
1 (9 inch) pie shell, baked
1 cup whipped cream or whipped topping
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. Top with whipped topping, and with remaining 1/4 cup of coconut. Notebook...To bake a pie shell, preheat oven to 400 degrees, place pie crust into a 9-inch glass pie dish , line with parchment paper and use pie weights or approx. 1 lb. of dry beans. Bake on center rack for 10 minutes. Remove parchment paper and weights, bake for another 5 minutes or until golden brown. Remove and let cool. 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.
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