Coconut Cream Pie

Coconut Cream Pie

yield: 8 PIECES prep time: 30 MINUTES cook time: 15 MINUTES additional time: 2 HOURS total time: 2 HOURS 45 MINUTES

Ingredients
3/4 cup sweetened flaked coconut + 1/4 cup, toasted
3 cups of half and half
2 eggs, beaten
3/4 cup sugar
1/2 cup flour
1/4 tsp. salt
2 tsp. vanilla extract
9″ pie shell, baked
8 oz. whipped topping

Instructions
Bake the pie shell according to the package directions.

Spread all of the coconut out on a cookie sheet and toast for about five to six minutes on 350-degrees. Open the oven and move the coconut around every two minutes to keep the coconut from burning.
In a medium to large saucepan, add the half and half, sugar, eggs, flour, and salt and mix well with a whisk.
Bring to a boil over medium heat, stirring often, until thick.
Once the pie filling is thick, remove from the heat and stir in the vanilla extract.
Next, add 3/4 cup of toasted coconut to the pie filling and mix well.
Pour the pie filling into the pie crust and refrigerate for at least two hours.
Finally, spread the whipped topping on the pie filling and sprinkle the remainder of the toasted coconut on top