Monday, June 20
Coconut Cream Pie
I made this yesterday for Father's Day. One of John's favorites. He said it's perfect. I'll gladly take his word for it.
3 cups half n half
3/4 cup white sugar
1/2 cup all purpose flour
1/4 tsp. salt 1 cup flaked coconut, toasted
1 tsp. vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
In medium saucepan, combine half n half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat. Stir in 3/4 cup of coconut and vanilla extract. Pour into pie shell and chill 2-4 hours or until firm.
Top with whipped topping and remaining 1/4 cup coconut.
NOTE: to toast coconut, spread in ungreased pan. Preheat oven to 350. Turn off oven and place coconut on highest rack. Watch carefully and remove when coconut has a light brown tint.
Mondays sure come around fast, don't they?