Elaine's Coconut Cream Pie

By Addie

Ingredients

• FILLING:
• In heavy medium saucepan, combine flour, sugar, and salt. Gradually stir in half and half. Bring to a boil over medium heat, stirring constantly, 5 minutes. Remove pan from heat.
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• Place egg yolks in a bowl and gradually whisk in 1 cup of hot mixture. Whisk egg yolk mixture back into remaining half and half mixture. Cook over low heat 3 minutes. Stir in 1/2 cup of the coconut and the vanilla extract. Cover and cool.
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• Spoon cooled filling into pre-baked graham cracker crust. Cover with plastic wrap and chill thoroughly. Before serving top with cool whip and remaining coconut.
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• Instead of using the remaining coconut for on top of the Cool Whip, I placed it atop of the crust before pouring filling in. For presentation you can still use a little on top of the Cool Whip if you would like.

Preparation

Step 1

Oh, don't forget when you use the graham cracker crust to make sure you beat an egg and brush it over inside crust and bake it for 5 minutes at I think it was 350 and then let cool. Only takes a few minutes to cool down tho.


*To toast coconut: Spread coconut in an ungreased shallow pan. Bake uncovered in 350° oven 5 to 8 minutes, stirring frequently, until coconut is golden brown. Cool completely, about 15 minutes.