Carol's Coconut Cream Pie
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sweetened flaked coconut
(9 inch) pie shell baked
frozen whipped topping, thawed
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, flower and salt and mix well.
Bring to a boil over low heat, stirring constantly.
Cook stirring constantly for 2 more minutes.
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.