Coconut Cream Pie

Coconut Cream Pie



yield : 19inch

    • 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 teaspoon salt

    • 1 teaspoon vanilla extract

    • 1 (9 inch) pie shell, baked

Directions for Coconut Cream Pie

    • 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.