Coconut Cream Pie Recipe
Ingredients:
– 1 cup sweetened flaked coconut
– 3 cups half-and-half
– ¾ cup white sugar
– ½ cup all-purpose flour
– 2 large eggs, beaten
– ¼ teaspoon salt
– 1 teaspoon vanilla extract
– 1 (9 inch) pie shell, baked
– 1 cup frozen whipped topping, thawed
Instructions:
1. Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.
2. Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
3. Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.
4. Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.
5. Pour custard into pie shell and chill until firm, about 4 hours.
6. Top with whipped topping and reserved toasted coconut. Enjoy!
