Ingredients:
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- ¾ cup white sugar
- ½ cup all-purpose flour
- 2 large beaten eggs
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 pre-baked 9-inch pie shell
- 1 cup thawed frozen whipped topping
Instructions:
- Preheat your oven to 350°F and toast the coconut in it until golden brown (about 5 minutes).
- In a pot, combine half-and-half, sugar, flour, eggs, and salt. Cook over low heat, stirring continuously until thick (around 15 minutes).
- Remove from heat, stir in 3/4 cup of toasted coconut and vanilla, then pour the mixture into the pie shell. Chill for about 4 hours.
- Top the chilled pie with whipped topping and the remaining toasted coconut.
Storage: Keep the coconut cream pie in the refrigerator, covered, for up to four days.
Freezing: If you want to freeze it, do so before adding whipped topping. Use an aluminum pan, wrap it in storage wrap and aluminum foil, and freeze for up to three months. Thaw in the fridge, then add toppings before serving.
