INGREDIENTS
yield : 19inch
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1 cup sweetened flaked coconut
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3 cups half-and-half
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2Â eggs, beaten
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3/4 cup white sugar
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1/2 cup all-purpose flour
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1/4 teaspoon salt
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1 teaspoon vanilla extract
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1 (9 inch)Â pie shell, baked
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Directions for Coconut Cream Pie
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- Preheat oven to 350 degrees F (175 degrees C).
- 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.
