{"id":370,"date":"2016-01-13T18:40:40","date_gmt":"2016-01-13T18:40:40","guid":{"rendered":"https:\/\/cookbook.maynardfolks.com\/?p=370"},"modified":"2016-01-13T19:07:10","modified_gmt":"2016-01-13T19:07:10","slug":"old-fashioned-coconut-cream-pie","status":"publish","type":"post","link":"https:\/\/cookbook.maynardfolks.com\/?p=370","title":{"rendered":"Old Fashioned Coconut Cream Pie"},"content":{"rendered":"<p><b>Ingredients:<\/b><\/p>\n<p>1 cup sweetened flaked coconut<br \/>\n3 cups half-and-half<br \/>\n2 eggs, beaten<br \/>\n3\/4 cup white sugar<br \/>\n1\/2 cup all-purpose flour<br \/>\n1\/4 teaspoon salt<br \/>\n1 teaspoon vanilla extract<br \/>\n1 (9 inch) pie shell, baked<br \/>\n1 cup frozen whipped topping, thawed<\/p>\n<p><b>Directions:<\/b><\/p>\n<p>Preheat oven to 350 degrees F (175 degrees C).<br \/>\nSpread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.<br \/>\nIn a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3\/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.<br \/>\nPour the filling into the pie shell and chill until firm, about 4 hours.<br \/>\nTop with whipped topping and with the reserved coconut.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 cup sweetened flaked coconut 3 cups half-and-half 2 eggs, beaten 3\/4 cup white sugar 1\/2 cup all-purpose flour&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,2],"tags":[],"class_list":["post-370","post","type-post","status-publish","format-standard","hentry","category-baking","category-desserts"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/370","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=370"}],"version-history":[{"count":2,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/370\/revisions"}],"predecessor-version":[{"id":376,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/370\/revisions\/376"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=370"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=370"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=370"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}