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Old-Time Mile High Coconut Cream Pie

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A toasted coconut and cream topped pudding style pie…like you’d see in a case at an old-time diner.

Ingredients

  • 15 ounces, fluid Coconut Cream
  • 16 ounces, fluid Half-and-half
  • 3 whole Egg Yolks
  • ¾ cups White Sugar
  • ½ cups Cornstarch
  • ¼ teaspoons Salt
  • 1-½ cup Flaked Sweetened Coconut
  • 1 teaspoon Vanilla Extract
  • 1 whole 9" Pie Shell, Baked According To Your Recipe Or The Package Instructions If You Use Store Bought
  • 1 container Frozen Whipped Topping, 8 Ounces

Preparation

Combine the coconut cream and enough of the half-and-half to equal 3 cups liquid total. Add this mixture into a medium-sized saucepan with the egg yolks, sugar, cornstarch, and salt. Bring to a boil, then lower heat to low heat, stirring constantly until the mixture is thickened. (Or, you can heat in the microwave for 5 minutes, stirring after each minute, until thickened). Remove from heat, and gently stir in 1 1/2 cups flaked, sweetened coconut (more or less to taste; I like lots) and vanilla extract. Pour into a 9″ prepared pie shell of choice and refrigerate until firm, about 2-4 hours.

When ready to serve, top with whipped topping, and extra coconut, toasted if you prefer.

(To toast coconut: spread it out in an ungreased pan and bake in a 350 degree F oven for 5-7 minutes, or until golden brown, stirring occasionally).

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Profile photo of cassondra

cassondra on 3.29.2014

Easy recipe and my go to coconut pie! It worked great using the microwave!

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