BY BRITTANY CLINE (’16)
This week, I will be baking another recipe from allrecipes.com, this time for coconut cream pie!
Ingredients:
- 1 cup of sweetened flaked coconut
- 3 cups of half-and-half
- 2 eggs, beaten
- ¾ cup of white sugar
- ½ cup of all- purpose flour
- ¼ teaspoon of salt
- 1 teaspoon of vanilla extract
- 1 pie shell, baked (9 inches)
- 1 cup of frozen whipped topping, thawed out
Procedure:
- Preheat the oven to 350 degrees
- Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown (about 5 minutes)
- In a medium saucepan, combine the half-and-half, eggs, sugar, flour, and salt and mix it well
- Bring to a boil over low heat, stirring constantly
- Remove the pan from heat and stir in ¾ cup of the toasted coconut and the vanilla extract
- Reserve the remaining coconut to top the pie
- Pour the filling into the pie shell and chill until firm (approximately 4 hours)
- Top with the whipped topping and the reserved coconut