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Ingredients:
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- 2 beaten eggs
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9-inch) pie shell, pre-baked
- 1 cup frozen whipped topping, thawed
- Directions:
- Preheat your oven to 350 degrees F (175 degrees C).
- Place the flaked coconut on a baking sheet and toast it in the oven, stirring occasionally, until it turns golden brown, which should take about 5 minutes.
- In a medium saucepan, combine the half-and-half, beaten eggs, white sugar, flour, and salt. Mix the ingredients well.
- Over low heat, bring the mixture to a boil while stirring constantly. Once it boils, remove the saucepan from the heat.
- Stir in 3/4 cup of the toasted coconut and the vanilla extract, reserving the remaining toasted coconut for later.
- Pour the filling into the pre-baked pie shell and refrigerate it until it becomes firm, typically about 4 hours.
- Once the pie has chilled and set, top it with the thawed whipped topping and sprinkle the reserved toasted coconut over the top.
- Enjoy your delicious Old Fashioned Coconut Cream Pie!
- If you have any questions or need further assistance, feel free to ask.