Coconut Cream Pie

By Joan_Z

Ingredients

• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• 2 large eggs eggs, beaten
• ¾ cup white sugar
• ½ cup all-purpose flour
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

Preparation

Step 1

Directions
Instructions Checklist
Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

Step 3
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. Cook, stirring constantly, for 2 minutes more. 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.

Step 4
Pour the filling into the pie shell and chill until firm, about 4 hours.

Step 5
Top with whipped topping and with the reserved coconut.