Old Fashioned Coconut Cream Pie Recipe by SherryRandall: The Leftover Chronicles
Cooking Instructions 1/2 hr to 45 mins 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. 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. 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. 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. 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. 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mongolian Shrimp and Scallops Almond flour cake Chili Oil Filipino beef curry Calibacitas Mongolian Shrimp and Scallops Almond flour cake Chili Oil Filipino beef curry Calibacitas Turkey Lasagna roll Japanese Miso Beef in Eggplant Bisquick Banana Walnut Cinnamon Pancakes Chess Cake Calibacitas Filipino beef curry Orange Berry cooler Paneer Tikka Fry White sauce pasta Chocolate cake with homemade butter Turkey Lasagna roll Japanese Miso Beef in Eggplant Bisquick Banana Walnut Cinnamon Pancakes Chess Cake Calibacitas Filipino beef curry Orange Berry cooler Paneer Tikka Fry White sauce pasta Chocolate cake with homemade butter