Advertising
Advertising
Ingredients
1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
¾ cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
1 (9 inches) pie shell, baked
1 cup frozen whipped topping, thawed
Directions
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.
Advertising