I’ve eaten a lot of different cakes but there’s one cake that stands out among the rest. I don’t know but for some reason I just love how simple tasting it is. It does not have a lot of complex flavors. The ingredients are simple and minimal but if you combine them all, you will have the best cake of your life! Hi friends! Today’s recipe is Old Fashioned Coconut Cream Pie. My best cake ever! I learned how to make this with the help of my cousin, Laura! She was the one who introduced me to this amazing cake. At first, I was pessimistic with the result because I am not a huge fan of coconuts but when I took a bite, I could not believe it! It instantly became my favorite! By the way, you can add more coconut flakes depending on your preference. I just use 1 cup for default. Try this today! Have fun!
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 (9 inch) pie shell, baked
1 cup of frozen whipped topping, thawed
How to make Old Fashioned Coconut Cream Pie
Step 1: Prepare the oven by preheating it to 350 degrees F or 175 degrees C.
Step 2: Put the flaked coconut on the baking sheet and spread evenly. Bake for 5 minutes while stirring constantly until the color turns golden brown.
Step 3: Mix eggs, half-and-half, sugar, flour, and salt in a medium saucepan. Stir until well-mixed. Turn the heat to low and bring to boil. Stir continuously for 2 minutes or more. Turn off the heat and add the vanilla extract and 3/4 cup of toasted coconut. Stir until well-mixed. Set aside the rest of the coconut for the garnish.
Step 4: Transfer the filling into the pie shell and let it sit and chill for 4 hours.
Step 5: Garnish with the remaining flaked coconut and whipped topping. Enjoy!
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 (9 inch) pie shell, baked
- 1 cup of frozen whipped topping, thawed
Instructions
Step 1: Prepare the oven by preheating it to 350 degrees F or 175 degrees C.
Step 2: Put the flaked coconut on the baking sheet and spread evenly. Bake for 5 minutes while stirring constantly until the color turns golden brown.
Step 3: Mix eggs, half-and-half, sugar, flour, and salt in a medium saucepan. Stir until well-mixed. Turn the heat to low and bring to boil. Stir continuously for 2 minutes or more. Turn off the heat and add the vanilla extract and 3/4 cup of toasted coconut. Stir until well-mixed. Set aside the rest of the coconut for the garnish.
Step 4: Transfer the filling into the pie shell and let it sit and chill for 4 hours.
Step 5: Garnish with the remaining flaked coconut and whipped topping. Enjoy!
