OLD-FASHIONED COCONUT CREAM PIE

Old-Fashioned Coconut Cream Pie image

Provided by Mary Kay Nugent

Time 45m

Number Of Ingredients 9

3 c half and half
2 large eggs
3/4 c granulated sugar
1/2 c all-purpose flour
1/4 tsp salt
1 1/2 c flaked coconut, toasted (if you choose, you can only toast 3/4 cup for the topping and use untoasted in the filling, whichever you prefer)
1 tsp pure vanilla extract
1 - 8 oz whipped topping
1 9-inch deep dish pie shell baked

Steps:

1. To toast the coconut heat oven to 350. Put coconut on a non-stick pan and bake 5-7 minutes stirring every couple minutes. I do this while baking the pie shell.
2. Combine half and half, eggs, sugar, flour, and salt. Bring to boil over low heat, stirring constantly.
3. Cook for approximately 30 minutes or until you reach the desired thickness. Remove from heat.
4. Remove from heat and add 3/4 cup of the coconut and vanilla.
5. Pour into baked pie shell and chill 2-4 hours.
6. Top with whipped topping.
7. Sprinkle remaining coconut and serve. Refrigerate any remaining but there probably won't be. ;-)