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Coconut Cream Pie

components:

  • 1 cup sweetened coconut
  • 3 cups half / half
  • 2 scrambled eggs
  • 3/4 C white sugar
  • 1/2 cCup flour
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 (9-inch) pie crust, baked
  • 1 cup whop cream, frozen and thawed


Strategies :


Warmth oven to 350 levels F (175 levels Celsius).Unfold the coconut on a baking sheet and bake, stirring often, till golden brown, 5 minutes.

In  saucepan, mix half // half, eggs, sugar, flour and salt & combine properly. Convey mix to a boil on low warmth, stir consistently.

Eradicating skillet from warmth & stir in 3/4 cup toast coconut & vanilla extract. Maintain the remainder of the coconut on prime of the pie.

Pour the filling into the pie crust and let it cool till agency, about 4 hours.

Topping with whip topping & reserved coconut.


Get pleasure from !