Best Old Fashioned Coconut Cream Pie

---

I came with this recipe by the combination of two old recipes kept in my collection, and the result was this tasty coconut creamy pie. Enjoy it.

---

Steps

---

For filling combine half-and-half and butter in saucepan.

---

Bring just to boil over medium heat.

---

In medium bowl , whisk together sugar , eggs , cornstarch , vanilla and salt until cornstarch is completely dissolved and mixture is well-blended.

---

Gradually add to mixture in saucepan , stirring constantly with wire whisk.

---

Cook , stirring constantly , about 1 minute or until thickened.

---

Add marshmallows and 3 / 4 cup of the coconut.

---

Cook and stir until marshmallows melt and mixture is well-blended.

---

Pour into pie shells and refrigerate at least 2 to 4 hours.

---

To make the whip cream topping , whip chilled whipping cream and for best results , the bowl and beaters should be chilled in the freezer.

---

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 each with 1 / 4 cup of the remaining coconut on each pie or toasted coconut if you like , and refrigerate until served.

---

To toast the coconut: heat.

---

Ingredients

---

half-and-half cream, butter, sugar, extra-large eggs, cornstarch, vanilla, salt, miniature marshmallow, flaked coconut, pie crusts, heavy whipping cream, powdered sugar, vanilla extract