Ingredients:
1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9-inch) pie shell, baked
1 cup frozen whipped topping, thawed
Instructions:
Preheat the oven to 350
Spread the coconut on a baking sheet and bake it, stirring occasionally, until it turns golden brown, which should take about 5 minutes.
In a medium saucepan, combine the half-and-half, beaten eggs, sugar, flour, and salt. Mix well.
Place the saucepan over low heat and bring the mixture to a boil, 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 use as a topping for the pie.
Pour the coconut filling into the baked pie shell and refrigerate until it becomes firm, which generally takes about 4 hours.
Once the pie has chilled and firmed up, top it with the thawed whipped topping and sprinkle the reserved toasted coconut over the top.
Enjoy the delicious Old-Fashioned Coconut Cream Pie!