 | |  | |  | |  | |  | |  |
Coconut milk
Half and half cream
Sugar
Eggs
Cornstarch
Salt
Flaked coconut, toasted
Vanilla
9 inch frozen pie crust
Frozen whipped topping, or fresh
whipped cream
Half and half cream
Sugar
Eggs
Cornstarch
Salt
Flaked coconut, toasted
Vanilla
9 inch frozen pie crust
Frozen whipped topping, or fresh
whipped cream
2 Cups
1 Cup
3/4 Cup
4
1/3 Cup
1/4 tsp
1 Cup
1 tsp
1
1 Cup
1 Cup
3/4 Cup
4
1/3 Cup
1/4 tsp
1 Cup
1 tsp
1
1 Cup
Anna Allman
Follow my blogs...
| Coconut Cream Pie |
eggs, sugar, flour and salt. Bring to a boil over low heat, stirring
constantly with a whisk. 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.
constantly with a whisk. 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.
- 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.
| Screamin' Mama |