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Ingredients

1 cup sweetened flaked coconut 3 cups half-and-half 2 eggs, beaten ¾ cup white sugar ½ cup all-purpose flour ¼ teaspoon salt 1 teaspoon vanilla extract 1 (9 inch) pie shell, baked 1 cup frozen whipped topping, thawed

Nutrition Info

422.8 calories carbohydrate: 46.1 g cholesterol: 80.1 mg fat: 23.5 g fiber: 1.5 g protein: 6.8 g saturatedFat: 12.7 g servingSize: - sodium: 275.9 mg sugar: 23.4 g transFat: : - unsaturatedFat: : -

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. Cook, stirring constantly, for 2 minutes more. 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.

1 9-inch pie

This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!