Coconut Cream Pie

Serves: 8
Total Calories: 588


2 eggs
3/4 cup sugar
1/2 cup flour
1/4 teaspoon salt
3 cups half and half
1 cup coconut
1 teaspoon mexican vanilla extract
1/2 (10-ounce) package baked pie shell (one 9-inch)
2 cups whipping cream
1/2 cup powdered sugar


In a medium saucepan, combine first 5 ingredients and bring to a boil over medium heat, stirring constantly. Remove from heat, and stir in 3/4 cup coconut and the vanilla. Pour into pie shell and chill for at least 2 hours. Whip cream together with powdered sugar until thick and spread on top of pie. Toast remaining 1/4 cup of coconut and sprinkle on top of cake.

To toast coconut just spread on a cookie sheet and broil it until lightly browned. Keep an eye on it.

Nutritional Facts:

Serves: 8
Total Calories: 588
Calories from Fat: 381

This Coconut Cream Pie recipe is from the Cook'n with Kathy: Desserts Cookbook. Download this Cookbook today.

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