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Add a photoThis coconut cream pie is creamy and rich because it calls for half-and-half that is cooked up with other tasty ingredients to form a rich cream filling. Shredded coconut is stirred into the creamy mixture and then the filling is spooned into a waiting crust. Top with whipped topping and toasted coconut.
Ingredients
- 3C. Half-and-Half
- 2 Eggs
- 3/4C. Sugar
- 1/2C. Flour
- 1/4t. Salt
- 1C. Flaked Coconut, toasted
- 1t. Vanilla
- 1 (9 inch) Pie Shell, baked
- 1C. Frozen Whipped Topping, thawed
Directions
- 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.
- Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree oven for 5 to 7 minutes, or until golden brown, stirring occasionally.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 8 servings | |
| Calories 276 | |
| Calories from Fat 128 | 46% |
| Total Fat 14.58g | 18% |
| Saturated Fat 9.45g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 133mg | 6% |
| Potassium 170mg | 5% |
| Total Carbs 31.77g | 8% |
| Dietary Fiber 0.7g | 2% |
| Sugars 21.59g | 14% |
| Protein 5.33g | 9% |
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