Old Fashioned Coconut Cream Pie

Old Fashioned Coconut Cream Pie
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  1. 1 cup sweetened flaked coconut
  2. 3 cups half-and-half
  3. 2 eggs, beaten
  4. 3/4 cup white sugar
  5. 1/2 cup all-purpose flour
  6. 1/4 teaspoon salt
  7. 1 teaspoon vanilla extract
  8. 1 (9 inch) pie shell, baked
  9. 1 cup frozen whipped topping, thawed
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  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. 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. Pour the filling into the pie shell and chill until firm, about 4 hours.
  5. Top with whipped topping and with the reserved coconut.
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