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Old Fashioned Coconut Cream Pie

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Dessert: Old Fashioned Coconut Cream Pie

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Servings: 1

sweetened flaked coconut

half-and-half

eggs, beaten

white sugar

all-purpose flour

salt

vanilla extract

pie shell, baked

frozen whipped topping, thawed

Preheat oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.

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