Old-Fashioned Coconut Cream Pie
Old-Fashioned Coconut Cream Pie is a main course that serves 8. One serving contains 1334 calories, 19g of protein, and 74g of fat. For $2.96 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe from Allrecipes has 3627 fans. A mixture of eggs, whipped topping, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 4 hours and 50 minutes. With a spoonacular score of 74%, this dish is good. If you like this recipe, you might also like recipes such as Bakers Square Old Fashioned Coconut Cream Pie – no need to go out to buy a pie when you have this copycat, Old-Fashioned Coconut Cream Pie, and Old-Fashioned Coconut Pie.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
2 eggs, beaten
1/2 cup all-purpose flour
3 cups half-and-half
1 (9 inch) pie shell, baked
1/4 teaspoon salt
1 cup sweetened flaked coconut
1 teaspoon vanilla extract
1 cup frozen whipped topping, thawed
3/4 cup white sugar
Equipment:
oven
baking sheet
sauce pan
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees F (175 degrees C).Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.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.Pour the filling into the pie shell and chill until firm, about 4 hours.Top with whipped topping and with the reserved coconut.Kitchen-Friendly View
Step by step:
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.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.
3. 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.
Nutrition Information:
covered percent of daily need
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Old-Fashioned Coconut Cream Pie
