Tuesday, December 31, 2013

Coconut Cream Pie

Today's Blog

I  picked out this recipe here
before the cool whip was added

This actually was a very simple and easy recipe. Stirring constantly while on the stove was the important part of making this pie. I would recommend making this the night before you want the pie as it has to cool for 4 hrs before adding the cool whip on top.

You can find the recipe above but for good measure I will add it to this page

1 C Sweetened flaked coconut
3 C half n half
2 eggs, beaten
3/4 C sugar
1/2 C flour
1/4 tsp salt
1 tsp vanilla

1 (9") pie shell
1 C Cool Whip, thawed

Preheat oven 350*....Spread the coconut on a cookie sheet and bake it until golden brown, about 5 mins. In medium saucepan combine half n half, eggs, flour, sugar, salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat and stir in 3/4 C of coconut and the vanilla. Reserve the remaining coconut for topping.
Pour the filling into a BAKED pie shell and chill until firm about 4 hrs
Top with cool whip and remaining coconut flakes.

Copyright © 2013 M.E. Masterson All Photographs Copyright © 2013 M.E. Masterson


  1. Just like Mom used to make. I can almost taste it!

    1. It was really creamy...I think home made tastes a lot different than the store bought....


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