[Babybird]

Old fashioned coconut cream pie​

Coconut Cream Pie is more than just a dessert; it’s a piece of culinary heritage that brings the flavors and memories of the past into the present. Serve this at your next gathering or as a special treat for yourself, and relish the creamy texture and rich coconut flavor that make this pie truly the best you’ve ever had.

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

Directions:

1. Begin by preheating your oven to 350°F (175°C).
2. Spread the coconut flakes on a baking sheet. Place in the oven and toast, stirring occasionally, until golden brown—approximately 5 minutes. Set aside to cool.
3. In a medium saucepan, mix the half-and-half, beaten eggs, sugar, flour, and salt. Ensure the mixture is well combined.
4. Place the saucepan over low heat and bring the mixture to a boil, stirring constantly to prevent sticking or burning.
5. Once the mixture has thickened and reached a boil, remove from heat. Stir in 3/4 cup of the toasted coconut along with the vanilla extract, mixing well.
6. Pour the filling into the pre-baked pie shell. Smooth the surface with a spatula to ensure it’s even.
7. Refrigerate the pie for about 4 hours, or until it’s firmly set.
8. When ready to serve, top the pie with a layer of thawed whipped topping and sprinkle with the reserved toasted coconut

 

[Ivory]

That sounds awesome, and something that might make the grinch smile

 

[Babybird]

That sounds awesome, and something that might make the grinch smile

It's lovely enjoy