Old Fashioned Coconut Cream Pie

By Addie

I love just about any cream pie whether it’s banana, chocolate or coconut. I do have to say this is the best coconut cream pie I have tasted. I found this recipe in on of my favorite magazines “Taste of the South” how can you go wrong with that title. That magazine has the most awesome southern recipes. This reminds me of the cream pies you get at the little hole in the wall diners. All I can say is this pie is perfection!

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
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

Preparation

Step 1

Preheat oven to 350 degrees F (175 degrees.

Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

In 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.

Pour the filling into the pie shell and chill until firm, about 4 hours. Top with whipped topping and with the reserved coconut.