Old-fashioned coconut cream pie with a creamy texture

Today we’re going to make a delicious old-fashioned coconut cream pie with a creamy texture and a rich coconut flavor, it’s a real treat. Take paper and pen to write down all the ingredients and follow the preparation method.

How to make French Toast

Old-fashioned coconut cream pie with a creamy texture. Remembering that we will start by listing all the ingredients, so start by separating all the ingredients and then the complete preparation method.

Ingredients

¾ cup white sugar
1 (9 inch) pie shell, baked
¼ teaspoon salt
1 cup sweetened flaked coconut
3 cups half-and-half
½ cup all-purpose flour
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup frozen whipped topping, thawed

Directions

First, preheat your oven to 350 degrees F (175 degrees C) and line a baking tray with baking paper. Now spread the coconut evenly on the prepared tray.

Then place the tray in the preheated oven and bake for about 5 minutes, or until the coconut reaches a golden brown color. Stir from time to time to ensure even browning.

Then, in the meantime, in a medium-sized saucepan, mix together the semi-skimmed milk, sugar, flour, eggs and salt.

Then gradually bring the mixture to the boil over a low heat, stirring constantly. Now continue cooking and stirring for another 2 minutes. Remove the pan from the heat and incorporate 3/4 cup of the toasted coconut and the vanilla into the cream mixture.

After that, save the remaining toasted coconut for later use as a garnish. Now pour the custard into a tart pan and refrigerate until firm, about 4 hours.

Finally, when the custard has hardened, spread the whipped topping over the tart and sprinkle the reserved toasted coconut on top to decorate.