Classic Coconut Cream Pie
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 the oven to 350 degrees F (175 degrees C).
- Spread the coconut evenly on a baking sheet and bake it, stirring occasionally, until golden brown, approximately 5 minutes.
- In a medium saucepan, combine the half-and-half, beaten eggs, sugar, flour, and salt. Mix well.
- Bring the mixture to a gentle boil over low heat, stirring constantly to prevent sticking.
- Once it thickens, remove the saucepan from the heat and stir in 3/4 cup of the toasted coconut along with the vanilla extract. Reserve the remaining coconut for topping.
- Pour the creamy filling into the pre-baked pie shell and chill until set, approximately 4 hours.
- Before serving, top the pie with whipped topping and sprinkle the reserved toasted coconut over it.
Enjoy your delightful Old-Fashioned Coconut Cream Pie!