Breaking Bread: Coconut Cream PieDec 01, 2015 08:00AM ● By Jason Huddle
Breaking Bread: Coconut Cream Pie
Cabarrus magazine is happy to feature personal CHEF CAMILLA FERGUSON. Unfortunately, this will be the final recipe from Chef Cami as she is moving to Asheville. We appreciate all she has done over the past few years to enrich our culinary lives. Cook on, Chef Cami!
Coconut Cream Pie
1 cup sweetened flaked coconut
1 cup half-and-half
2 cups coconut milk (in a can, in the Asian food section)
2 eggs, beaten
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9-inch) pie shell, baked
1/2 container whipped topping
Preheat oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown (about 10-15 minutes). Watch closely. Bake pie shell according to package instructions.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt, and mix well. Bring to a boil over low heat, stirring constantly. Mixture should become thick. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie. Pour the filling into the pie shell and chill until firm (about four hours or overnight). Top with whipped topping and toasted coconut.