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COCONUT CREAM PIE


3 cups half and half

2 eggs

3/4 cup white sugar

1/2 cup all-purpose flour

1/4 teaspoon salt

1 cup flaked coconut, toasted

1 teaspoon vanilla

1 (9 inch) pie shell, baked

1 cup whipped cream or whipped topping


In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.

Top with whipped topping, and with remaining 1/4 cup of coconut.


Notebook...

To bake a pie shell, preheat oven to 400 degrees, place pie crust into a 9-inch glass pie dish , line with parchment paper and use pie weights or approx. 1 lb. of dry beans. Bake on center rack for 10 minutes. Remove parchment paper and weights, bake for another 5 minutes or until golden brown. Remove and let cool.

To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.



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