Ingredients:
1 cup sweetened flaked coconut
3 cups half-and-half
¾ cup white sugar
½ cup all-purpose flour
2 large eggs, beaten
¼ teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawedInstructions:
1️⃣ Gather all your ingredients.
2️⃣ Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Spread the sweetened flaked coconut on a baking sheet.
3️⃣ Bake the coconut in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
4️⃣ In a medium pot, combine the half-and-half, white sugar, all-purpose flour, beaten eggs, and salt. Bring the mixture to a boil over low heat, stirring constantly, until it thickens and coats the back of a wooden spoon, about 15 minutes.
5️⃣ Remove the pot from the heat and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining toasted coconut for garnishing the pie.
6️⃣ Pour the custard into the baked pie shell and chill in the refrigerator until firm, about 4 hours.
7️⃣ Top the chilled pie with the whipped topping and sprinkle the reserved toasted coconut on top.
Additional Information:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 4 hours 35 minutes (including chilling time)
Servings: 8
Nutrition Facts: 350 calories, 40g carbs, 6g protein, 18g fat, 11g sat fat, 80mg cholesterol, 200mg sodium, 150mg potassium, 2g fiber, 25g sugar, 10% vitamin A, 0% vitamin C, 10% calcium, 6% iron.
