Coconut Cream Pie

Ingredients

• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 2 eggs (large, beaten)
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 prepared pie crust (9-inch, baked)
• 1 cup whipped topping (thawed from frozen or homemade)

Instructions

1. 1

   Preheat oven to 350°F. Spread the coconut flakes on a baking sheet and toast in the oven for about 5 minutes, stirring once or twice, until golden brown.

2. 2

   In a medium saucepan, whisk together half-and-half, sugar, flour, eggs, and salt.

3. 3

   Cook the mixture over low heat, stirring constantly, until thickened and it coats the back of a spoon, about 15 minutes.

4. 4

   Remove from heat and stir in ¾ cup of the toasted coconut along with the vanilla extract.

5. 5

   Pour the warm custard into the baked pie crust and smooth out the top.

6. 6

   Let the pie cool on the counter for a bit, then place it in the fridge to chill for at least 4 hours or until fully set.

7. 7

   Once set, spread the whipped topping evenly over the top of the pie.

8. 8

   Sprinkle with the remaining toasted coconut, slice, and serve!