Coconut Cream Pie Recipe!

I just finished reading my kids one of the Boxcar Children stories called  The Mystery at Snowflake Inn and in it they eat coconut cream pie. 

 

 

So, the kids thought that sounded so good that they asked me to make it for them this weekend.  I try to double or triple almost every recipe I make because it saves me time so this is a family size recipe.  It makes 2 six inch pies and 6 two inch individual pies.  I buy the Nilla wafer crusts for the large pies and the graham cracker crusts for the individual pies.  You can get about 3 pies from this recipe.  To make all of these pies, I spent about $14.50.  So that's less than $5.00 a pie!  I bet you could do it for even less if you use coupons and shop sales.  This makes a nice gift for someone and, even though I haven't tried it, I think it would freeze very well. 

 

Coconut Cream Pie

1 15 oz. package sweetened, flaked coconut

4 cups half and half
1 1/2 cups white sugar

1 15 oz can Goya cream of coconut

4 eggs, beaten

1 cup all purpose flour

1/2 t. salt

2 t. vanilla paste

 

2 tubs cool whip

 

pie crusts mentioned above

 

preheat the oven to 350 degrees and bake the coconut for 5 minutes.  Reserve 1 cup for later use.

 

In a saucepan combine all of the ingredients except the coconut and the cool whip.  Cook slowly over medium heat stirring with a wire whisk until some steam comes off the mixture.  At this point, add the coconut (not including the reserved cup) and stir constantly over low heat until it comes to a boil.  Your mixture should get pretty thick like oatmeal.  Then remove it from the heat and fill your pie shells.  Chill in the fridge overnight.  Once cool, spread cool whip all over the tops and sprinkle with the leftover toasted coconut.

 

Enjoy this old fashioned treat!