Coconut Cream Pie
Ingredients
- 1 cup sweetened flaked coconut
- 3 cups half-and-half cream
- 2 eggs, beaten
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- whipped cream, for topping
Method
- Preheat the oven to 350°F.
- 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, flour and salt and mix well.
- Bring to a boil over low heat, stirring constantly (this takes some time, be patient).
- Cook, stirring constantly, for 2 minutes more.
- Remove the pan from the heat and stir in 3/4 cup of the toasted coconut and the vanilla extract.
- Set aside the remaining coconut to top the pie.
- Pour the filling into the pie shell and chill until firm, about 4 hours.
- Top with whipped cream and with the rest of the toasted coconut just before serving.
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