Sunday, March 18, 2012

Old Fashioned Coconut Cream Pie

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There are no words for this yummy pie. I made it for David's 29th birthday a couple weeks ago and dare I say it was better than the fancy french bakery version we bought from Julie Anne's every year in LA? Yes, I dare. Just like the snow dares to fall even though we TWO DAYS away from SPRING!

Old Fashioned Coconut Cream Pie 


  • 3 cups half-and-half
  • 2 eggs
  • 3/4 cup white sugar
  • 1/3 cup cornstarch 
  • 1/4 teaspoon salt
  • 1 cup flaked coconut
  • 1/2 cup flaked coconut, toasted
  • 1 teaspoon vanilla extract
  • 1 (9 inch) pie shell, baked ( I used Marie Calender's frozen- next time I will make it fresh!)
  • whipped topping (recipe below)


  1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 1 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
  2. To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally. Be sure to stir every minute or so to prevent burning the coconut! 
  3. To make whipped topping, beat 8 oz whipping cream + 2 tablespoons powdered sugar (icing sugar) + 1 teaspoon vanilla until desired texture is reached. Yum!
  4. Top with whipped topping and toasted coconut. 

recipe inspiration credit: Allrecipes

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