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:
- Preheat Oven:
- Preheat the oven to 350 degrees F (175 degrees C).
- Toast Coconut:
- Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
- 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.
- Fill Pie Shell:
- Pour the filling into the baked pie shell.
- Chill:
- Chill the pie until firm, about 4 hours.
- Top and Serve:
- Before serving, top the pie with the thawed whipped topping and sprinkle with the reserved toasted coconut.
Enjoy