Coconut Cream Pie

Ingredients:

1 cup sweetened flaked coconut

3 cup half-and-half

2 egg, beaten

3⁄4 cup white sugar

1⁄2 cup all-purpose flour

1⁄4 tsp salt

1 tsp vanilla extract

1 (9 inch) pie shells, baked

1 cup frozen whipped topping, thawed

Prep 20 min Cook 30 min Ready 50 min

Preheat oven to 350 degrees F (175 degrees C).

Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well.

Bring to a boil over low heat, stirring constantly.

Remove the pan from the heat and stir in 3/4 cup of the toasted coconut and the vanilla extract.

Reserve the remaining coconut to top the pie.

Pour the filling into the pie shell and chill until firm, about 4 hours.

Top with whipped topping and with the reserved coconut.