Food Friday - Coconut Cream Pie

Coconut Cream Pie
Adapted from Boy Meets Bowl

  I never knew I liked Coconut Cream Pie until Christmas when my mom had one for dessert (or was it Thanksgiving . . . .) I came across this recipe and figured I might as well try.  All in all, this is a great recipe - very easy to follow and it comes together quickly.  My only "complaint" is that it needs more coconut flavor.  In the defense of this recipe, I felt that way with the first one I tried.  I think I might try this again but maybe use some coconut extract in it???  

 Old Fashioned Coconut Cream Pie

makes 1 9-inch pie

Ingredients:

• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• 2 eggs, beaten
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

Instructions:

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.
3. 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.
4. Pour the filling into the pie shell and chill until firm, about 4 hours.
5. Top with whipped topping and with the reserved coconut.