Old-Fashioned Coconut Cream Pie

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 tsp salt
• 1 tsp vanilla extract
• 1 (9-inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

Instructions:

1. Preheat Oven:
   • Preheat the oven to 350 degrees F (175 degrees C).
2. Toast Coconut:
   • Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
3. Prepare Filling:
   • In a medium saucepan, combine the half-and-half, beaten eggs, sugar, flour, and salt. Mix well.
   • Bring the mixture 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.
4. Fill Pie Shell:
   • Pour the filling into the baked pie shell.
5. Chill:
   • Chill the pie until firm, about 4 hours.
6. Top and Serve:
   • Before serving, top the pie with the thawed whipped topping and sprinkle with the reserved toasted coconut.

Enjoy