Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
- 2 large eggs, beaten
- 1 (9 inch) pie shell, baked
- 3 cups half-and-half
- 1 cup sweetened flaked coconut
- 1 cup frozen whipped topping, thawed
- ¾ cup white sugar
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
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. 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. 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.
Amount Per Serving Calories 423Total Fat 423gCholesterol 80mgSodium 276mgCarbohydrates 47gProtein 7g