*Ingredients:
°1 cup shredded sweetened coconut
°3 cups half and half
°2 large eggs, scrambled
°Half a cup of white sugar
°All-purpose flour cup
°Half a teaspoon of salt
°1 teaspoon vanilla
°1 (9-inch) pie crust, baked
°1 cup frozen whipped cream
*Directions
Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Spreading coconut on baking sheet and bake, stir occasionally, to golden brown, 5 min.
In saucepan, blend half & half, eggs, sugar, flour & salt and mix well. Bring mixture to a boil on low heat, stir constantly. Cook, stirring constantly, for an additional 2 minutes. Removing skillet from heat also stir in 3/4 c toast coconut & vanilla extract. Keeping rest of the coconut on top of pie.
Pour filling to pie crust also let it cool to firm, for 4 hours.
Top with whip topping & reserved coconut.
EnjoY !
