Name: Old-Fashioned Coconut Cream Pie
Prep time: 10 min
Cook time: 20 min
Total time: 4 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 cup sweetened flaked coconut; 3 cups half-and-half; 0.75 cup white sugar; 0.5 cup all-purpose flour; 2 large eggs, beaten; 0.25 teaspoon salt; 1 teaspoon vanilla extract; 1 (9 inch) pie shell, baked; 1 cup frozen whipped topping, thawed

Ingredients

8 serv.

1 cup sweetened flaked coconut
3 cups half-and-half
0.75 cup white sugar
0.5 cup all-purpose flour
2 large eggs, beaten
0.25 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

Instructions

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1 Gather all ingredients.
2 Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.
3 Bake coconut in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
4 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.
5 Remove the pan from heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.
6 Pour custard into pie shell and chill until firm, about 4 hours.
7 Top with whipped topping and reserved toasted coconut.
8 Enjoy!