Old fashioned coconut cream pie
Some of my family doesn’t like meringue. What is wrong with those people?! So I tried plan B because I like meringue but I needed something everyone likes. Here’s how it went..
Old fashioned coconut cream pie
Some of my family doesn’t like meringue. What is wrong with those people?! So I tried plan B because I like meringue but I needed something everyone likes. Here’s how it went..
Cooking Instructions
- 1
Set oven to 350. Toast your coconut on a sheet pan, stirring occasionally. At the same time, bake your pricked pie crust til lightly browned. Set both aside to cool.
- 2
In a medium saucepan, add the sugar, flour and salt and whisk together then add the 3 cups half and half, vanilla and 2 beaten eggs and whisk together on med/high heat until it comes to a boil and becomes very thick, stirring constantly. Remove from heat.
- 3
Add half the toasted coconut to the custard and combine. Spread in the baked pie shell. I let mine cool a bit before covering in plastic wrap and allowing to chill for about 4 hours.
- 4
To make the top I beat 2 cups heavy cream and 4 tbsp powdered sugar to stabilize the whipped cream. Once the pie was cold I added the cream on top and sprinkled the rest of the toasted coconut on top.
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