Ingredients:
1 cup sweetened flaked coconut
3 cups half-and-half
3/4 cup white sugar
1/2 cup all-purpose flour
2 large eggs, beaten
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 degrees Fahrenheit . Arrange the coconut evenly on a baking tray.
Bake the coconut in the preheated oven, stirring occasionally, until it turns golden brown, which should take about 5 minutes.
In a medium pot, combine the half-and-half, sugar, flour, beaten eggs, and salt. Place the pot over low heat and bring the mixture to a boil, stirring constantly. Continue cooking and stirring until the mixture thickens and coats the back of a wooden spoon, which should take about 15 minutes.
Remove the pot from the heat and stir in 3/4 cup of the toasted coconut and the vanilla extract. Keep the remaining toasted coconut aside for the pie’s garnish.
Pour the custard into the baked pie shell and refrigerate until it becomes firm, which should take about 4 hours.
Once the custard is firm, spread the thawed whipped topping over the pie and sprinkle the reserved toasted coconut on top.
Serve and enjoy!
This Coconut Cream Pie is a classic dessert that is rich, creamy, and full of coconut flavor. The toasted coconut adds a delightful crunch to the pie. It’s a perfect treat for coconut lovers, and it’s sure to impress your family and friends.