Ingredients:
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- 2 eggs, beaten
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed
Directions:
- Preheat oven to 350°F (175°C).
- Spread the coconut on a baking sheet and bake until golden brown, about 5 minutes. Watch carefully to avoid burning. Set aside to cool.
- In a medium saucepan, combine the half-and-half, eggs, sugar, flour, and salt. Mix well and bring to a boil over medium heat, stirring constantly. Remove from heat and stir in 3/4 cup of the toasted coconut and the vanilla extract.
- Pour the filling into the baked pie shell. Chill in the refrigerator for about 4 hours or until firm.
- Top with whipped topping and sprinkle with the remaining toasted coconut before serving.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Chill Time: 4 hours | Total Time: 4 hours 25 minutes
Kcal: 350 kcal | Servings: 8 servings