*Ingredients:
°1 cup sweetened shredded coconut
°3 cups half and half
°2 large eggs, beaten
°¾ cup white sugar
°½ cup all-purpose flour
°¼ tsp salt
°1 teaspoon vanilla extract
°1 pie crust (9 inches), baked
°1 cup frozen whipped topping, thawed
*Instructions
Preheat oven 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and cook, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine 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 more minutes. Remove pan from heat and stir in 3/4 cup toasted coconut and vanilla extract. Reserve the remaining coconut to garnish the pie.
Pour the filling into the pie shell and refrigerate until firm, about 4 hours.
Top with whipped topping and reserved coconut.
Enjoy !
