When I showed up at the church meeting with my homemade pie, everyone asked me where I got it from. There wasn’t one person that believed me when I told them I made it myself. Finally, I had to pull out the recipe and show them. After they saw that, they were asking me for a copy! Now, whenever it’s time for me to bring in the dessert, I don’t hear any snickers from anyone. Check out what they are saying about this recipe over at All Recipes:
“This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it!”
You won’t believe all of the memories that will come flooding back to you when you sink your teeth into this tasty recipe!
1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
3/4 cup Domino white sugar
1/2 cup Gold Medal all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen Cool Whip whipped topping, thawed
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. Cook, stirring constantly, for 2 minutes more. 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.
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Quick Tip: 1/2 cup corn starch can be used in place of the flour.
Thanks again to All Recipes for this traditionally tasty recipe.