Old Fashioned Coconut Cream Pie





     1 whole can coconut cream and add enough half/half to make 3 cups.

    3 egg yolks

    3/4 cup white sugar

    1/2 c. corn starch

    1/4 teaspoon salt

    1 cup flaked coconut, toasted

    1 teaspoon vanilla extract

    1 (9 inch) pie shell, baked

    1 cup frozen whipped topping, thawed

     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.


    In a medium saucepan, combine coconut cream, half-and-half, eggs, sugar, corn starch and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in {C}{C}{C}{C}{C}{C}{C}{C}{C}{C}{C}{C}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.



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