Vintage Recipe – Coconut Cream Pie

Ingredients
Baked Pie Crust – (I skipped the homemade pie crust and went with Pillsbury Pie Crust)
¾ cup sugar
½ cup flour
¼ tsp salt
2 eggs
3 cups scaled milk – (I used half milk, half cream)
1 tsp vanilla extract
1 cup shredded coconut

Topping Ingredients
2 cups of heavy whipping cream
1/4 tsp cream of tartar
1/3 cup sugar
1 tsp vanilla extract


Directions
Preheat oven to 350 degrees.
Mix together the sugar, flour, salt, and eggs.
Slowly add the scalded milk, stirring constantly.
Over med-low heat stir until it thickens. This will take about 20-25 minutes.
I stir constantly for about a minute and then rest a couple minutes and go back and stir again.
The reason it says to constantly stir, is so it doesn’t get lumpy, but you really don’t have to worry about lumps until it starts to thicken.
Once it starts to thicken, stir it constantly. It should get thick like pudding.
You want to make sure it is thick enough because it is not going to get any thicker in the fridge.
Once ready remove from the heat and add in the vanilla extract.
Fold ¾ cup of coconut into pie. (I toast mine, but you don’t have to. I think it gives it a better flavor).
Pour the custard in the pie crust and bake on 350 for 15 – 20 minutes.
Remove from oven and cool completely.


Topping Directions
Mix all ingredient together until soft peaks form.
Once pie is cool, top the pie.
Sprinkle with remaining coconut.
Keep refrigerated until ready to serve.
Enjoy

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