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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 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed
Details
Servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
Step 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.
Step 4
Pour the filling into the pie shell and chill until firm, about 4 hours.
Step 5
Top with whipped topping and with the reserved coconut.
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