INGREDIENTS:
• 1 cup sweetened coconut
• 3 cups half / half
• 2 scrambled eggs
• 3/4 C white sugar
• 1/2 cCup flour
• 1/4 tsp salt
• 1 tsp vanilla
• 1 (9-inch) pie crust, baked
• 1 cup whop cream, frozen and thawed
INSTRUCTIONS:
• Heat oven to 350 degrees F (175 degrees Celsius).Spread the coconut on a baking sheet and bake, stirring occasionally, until golden brown, 5 minutes.
• In saucepan, combine half // half, eggs, sugar, flour and salt & mix well. Bring blend to a boil on low heat, stir constantly.
• Removing skillet from heat & stir in 3/4 cup toast coconut & vanilla extract. Keep the rest of the coconut on top of the pie.
• Pour the filling into the pie crust and let it cool until firm, about 4 hours.
• Topping with whip topping & reserved coconut.
• Enjoy