How Do You Make Coconut Cream Pie?
Coconut cream pie is one of those “retro” desserts associated with roadside diners and 1960’s-era sitcoms. Still, it’s a tasty treat that never really goes out of style. Here’s a simple recipe that uses a premade pie shell; time in the kitchen is kept to a minimum, and the result is a smooth, custardy taste. Preheat oven to 350. Poke sides and bottom of frozen pie shell with fork in 5-6 places. Place pie shell in preheated oven and bake according to package directions (about 20-25 minutes) until browned. Remove from oven, and let cool completely. To toast coconut, spread it in an ungreased pan and bake in a 350 degree oven for 5 to 7 minutes, or until golden brown, stirring occasionally. Meanwhile, in a medium saucepan, combine half-and-half, eggs, sugar, flour, spices and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and vanilla extract. Pour into pie shell and chill at least 2 to 4 hours, or until firm. When ready to se
