This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!”
1 cup sweetened flaked coconut
3 cup half-and-half
2 egg, beaten
3⁄4 cup white sugar
1⁄2 cup all-purpose flour
1⁄4 tsp salt
1 tsp vanilla extract
1 (9 inch) pie shells, baked
1 cup frozen whipped topping, thawed
Prep 20 min
Cook 30 min
Ready 50 min
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.