Coconut Cream Pie

Saturday, May 28, 2016



Ingredients :
1 10-inch baked pie crust
Filling:
1-1/2 cups toasted coconut shreds
2 cups half-and-half
1/2 cup sugar
3 large eggs
1 teaspoon vanilla extract
Topping:
2 cups heavy cream
1 tablespoon vanilla
Optional:
White chocolate shavings or toasted coconut

Directions :
Place the coconut shreds in the pie shell.
Place the pie shell on a baking pan lined with foil and coated with cooking spray.
Whisk together the half-and-half, sugar, eggs and vanilla and pour the mixture over the coconut.
Bake the pie for 35 minutes or until golden on top, puffy around the edges, and firm in the center. Cool completely before topping.
For the topping, combine the cream, sugar, and vanilla and whip until stiff peaks form. Spread the topping evenly over the pie. Garnish with white chocolate shavings or coconut. 




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