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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.
Note: 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.
Calories 425cal Total fat 24g Cholesterol 87mg Sodium 272mg
Carbohydrates 46g Fiber 1g
This recipe has been added to the following public cookbooks:
Ann's recipes,
Favorite Recipes,
Favorites to try,
Double "B"'s cookbook,
Shelley"s Favorites
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | sassylady227
09/27/08 11:01 PM | Very GoodThis pie was very good although a little on the sweet side. I would make it again. Had it for card night |
| ★ ★ ★ ★ ★ | TBrookover
07/15/08 10:59 PM | Excellent..but I wonder....I used merengue too...but I wonder how it would work if I used fat free half and half....gonna have to try that. 24gms of fat per serving is a lot. |
| ★ ★ ★ ★ ★ | Bonniesfarley
03/07/08 02:54 PM | Cook what 30 minutes?The recipe instructions are contradictive. What do you cook 30 minutes? The sauce? And, then refrigerate until firm after pouring into pie shell? |
| ★ ★ ★ ★ ☆ | LeticiaLaCreme
01/27/08 11:08 PM | One little change, a great big difference!This is a great pie, but if you really want to make it taste like grandmother used to make, substitute fresh whipped sweetened or unsweetened whipped cream instead of the whipped topping. It makes a lot of difference in the flavor; really quite elegant. |
| ★ ★ ★ ★ ☆ | Jostout9
01/27/08 10:46 PM | So Tasty It'll Go To Your Waisty!!!This is a very delicious coconut pie; however, the one thing I changed about it was I topped it with a meringue instead of whipped cream. |
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