Recipe: Coconut Cream Pie

My tried and true, favorite coconut cream pie recipe:

Old Fashioned Coconut Cream Pie

By Carol H. on allrecipes.com

You will need:

1 c. sweetened flaked coconut

3 c. half-and-half

2 eggs, beaten

3/4 c. white sugar

1/2 c. all-purpose flour

1/4 tsp. salt

1 tsp. vanilla extract

1 (9 in.) pie shell, baked 

I c. frozen whipped topping, thawed

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

3. 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.

4. Pour the filling into the pie shell and chill until firm, about 4 hours.

5. Top with whipped topping and with the reserved coconut.

Enjoy

** I normally pour the whole cup of coconut into the custard mix and make extra to sprinkle on top. Just to make it more coconutty.