Roxy
Starter
Coconut Creme Pie:
3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 tsp. salt
1 cup flaked coconut, toasted
1 tsp. vanilla extract
1 -(9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 tsp. salt
1 cup flaked coconut, toasted
1 tsp. vanilla extract
1 -(9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
