Prep 20 mins
Cook 30 mins
I made this other recipe for one pie (instead of two), adapted from All Recipes and it is another good one with variations, too.
- 3 cups half-and-half
- 2 eggs
- 3⁄4 cup white sugar (I use Splenda Blend)
- 1⁄2 cup all-purpose flour (or use cornstarch)
- 1⁄4 teaspoon salt
- 1 cup miniature marshmallow
- 1 cup flaked coconut, toasted
- 1 teaspoon vanilla extract
- 1 (9 inch) pie crusts, baked
- 1 cup heavy whipped cream
- 2 tablespoons powdered sugar
- 1⁄2 teaspoon vanilla
- 1⁄4 cup flaked coconut
- In a non-stick saucepan, mix well together half-and-half, eggs, sugar, flour, and salt.
- Boil slowly over low heat, stirring at regular intervals and remove from heat. Fold in 3/4 cup of coconut flakes and add vanilla extract. Blend well. Set aside to cool.
- Spread coconut mixture all over the bottom of pie shell. Chill for 2 to 4 hours; or until mixture is firm.
- To make the whip cream topping, whip chilled whipping cream and for best results, the bowl and beaters should be chilled in the freezer. (This allows the cream to reach it's full volume and develop those meringue like peaks).
- Slowly add powdered sugar and then vanilla extract, until cream hold stiff and spread half the meringue over each pie to edge of crust.
- Sprinkle the remaining 1/4 cup of coconut flakes. Cut into 8 equal slices and serve with coffee or hot chocolate.
- VARIATIONS -. Here are other ideas: you can also change the topping with meringue made with egg whites and marshmallow cream instead of the whipping cream topping.
- And for the filling, you can also add 3 oz. cream cheese instead of the marshmallows, if you like. Just before you remove the mixture from the stove, stir in the softened cream cheese, mix well, and enjoy it with a good cup of fresh coffee.