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Receta OLD FASHIONED COCONUT CREAM PIE
by Kim Wallace

OLD FASHIONED COCONUT CREAM PIE

This coconut cream pie is creamy and rich because it calls for half-and-half that is cooked up with other tasty ingredients to form a rich cream filling. Shredded coconut is stirred into the creamy mixture and then the filling is spooned into a waiting crust. Top with whipped topping and toasted coconut.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8 servings

Ingredientes

  • 3C. Half-and-Half
  • 2 Eggs
  • 3/4C. Sugar
  • 1/2C. Flour
  • 1/4t. Salt
  • 1C. Flaked Coconut, toasted
  • 1t. Vanilla
  • 1 (9 inch) Pie Shell, baked
  • 1C. Frozen Whipped Topping, thawed

Direcciones

  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 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm. Top with whipped topping, and with remaining 1/4 cup of coconut.
  2. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree oven for 5 to 7 minutes, or until golden brown, stirring occasionally.