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:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Spread the coconut evenly on a baking sheet and bake it, stirring occasionally, until golden brown, approximately 5 minutes.
3. In a medium saucepan, combine the half-and-half, beaten eggs, sugar, flour, and salt. Mix well.
4. Bring the mixture to a gentle boil over low heat, stirring constantly to prevent sticking.
5. 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.
6. Pour the creamy filling into the pre-baked pie shell and chill until set, approximately 4 hours.
7. Before serving, top the pie with whipped topping and sprinkle the reserved toasted coconut over it.

Enjoy your delightful Old-Fashioned Coconut Cream Pie!