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toasted coconut cream pie-my moms recipe

(3 ratings)
photosister avatar
Recipe by
Mary R Morris
@photosister
Western Grove, AR

My Mom gave me this recipe years ago when I was young.It is one of my husband and the church's favorite.

(3 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For toasted coconut cream pie-my moms recipe

  • 3-cup's of half and half cream
  • 2-large eggs
  • 3/4 cup of sugar
  • 1/2 cup of all purpose flour
  • 1/4 teaspoon of salt
  • 1 1/4 cups of flaked coconut -toasted
  • 1 teaspoon of vanilla extract
  • 1- graham cracker crust (9 inch )
  • 1-8oz tub of cool whip(thawed)

How To Make toasted coconut cream pie-my moms recipe

  • 1
    In a medium saucepan combine half and half, sugar, eggs, flour and salt. Bring to a boil, over low heat stirring constantly until it thickens.
  • 2
    Remove from heat and stir in 1 cup of the toasted coconut and the vanilla extract. Pour into the Graham Cracker Crust and chill 3-4 hours or until firm. NOTE: I always place a circle of wax paper I have pre-cut to fit the top of the pie crust on the filling after it is poured. This will keep a skin from forming on the filling. Some use clear plastic wrap. Both work.
  • 3
    After pie is cold, remove the paper or wrap, and top with Cool Whip, about three fourth of the tub.Then sprinkle the rest of the toasted coconut on top of the Cool Whip. Use the amount of Cool Whip you and your family like when frosting the pie. Mine like a lot so I use 3/4 the tub... NOTE: BE SURE YOU TOAST THE COCONUT, THAT IS THE SECRET TO THIS PIE.....I toast the coconut before I start the filling, that way it is already done when I have to add it to the filling.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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