As the days get hotter and parties in the summer start off, coconut cream pie is a refreshing, chilled pie. Many people search online for recipes and I found mine online here as well. I can vouch that this makes a good pie!
1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
-Preheat oven to 350 degrees C.
-Spread some flaked coconut onto baking sheet and bake it for 5 minutes. When the coconut comes out, place the pie shell to bake if you haven’t pre-baked it. Depending on the pie dough, it should take 8-10minutes to bake.
-In a medium sauce pan, combine the half-and-half, eggs, sugar, flour and salt. Mix well, especially the eggs! Bring to a boil over low heat, stirring constantly. Remove the pan from heat and stir in the 3/4 cup of the coconut and the vanilla extract.
-Pour the filling into the pie shell and chill until firm, about 4 hours.
-Top with whip cream and the toasted (or in my case non-toasted) coconut and enjoy! (I just prefer the non toasted coconut ontop instead)