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Old-Fashioned Coconut Cream Pie

Published: Friday, May 10, 2019

1 c. sweetened flaked coconut

3 c. half-and-half

2 eggs, beaten

¾ c. white sugar

½ c. all-purpose flour

¼ tsp. salt

1 tsp. vanilla extract

9" pie shell, baked

1 c. frozen whipped topping, thawed

Preheat oven to 350°. Spread coconut on a baking sheet and bake, 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. Cook, stirring constantly, for 2 minutes more. Remove pan from heat and stir in ¾ cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.

Pour filling into the pie shell and chill until firm, about 4 hours. Top with whipped topping and with the reserved coconut. —8 servings.

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