Ingredients:
1 cup sweetened flaked coconut
3 cups half-and-half
¾ cup granulated sugar
½ cup all-purpose flour
2 large eggs, beaten
¼ teaspoon salt
1 teaspoon vanilla extract
1 pre-baked 9-inch pie shell
1 cup whipped topping, thawed
Instructions:
Toast the Coconut: Preheat your oven to 350°F (175°C). Spread the flaked coconut evenly on a baking sheet. Bake for approximately 5 minutes, stirring occasionally, until the coconut is golden brown. Keep a close eye to prevent burning.
Prepare the Custard Filling: In a medium saucepan, combine the half-and-half, granulated sugar, all-purpose flour, beaten eggs, and salt. Cook over low heat, stirring continuously, until the mixture thickens and coats the back of a spoon, about 15 minutes.
Incorporate Toasted Coconut and Vanilla: Once the custard has thickened, remove it from the heat. Stir in ¾ cup of the toasted coconut and the vanilla extract, reserving the remaining ¼ cup of toasted coconut for garnish.
Assemble the Pie: Pour the warm coconut custard into the pre-baked pie shell, spreading it evenly. Allow the pie to cool slightly, then refrigerate for at least 4 hours, or until the filling is firm and set.
Add Topping and Serve: Before serving, spread the whipped topping over the chilled pie. Sprinkle the reserved toasted coconut on top for added texture and flavor. Slice and enjoy this creamy, coconut-infused dessert.
This coconut cream pie offers a delightful combination of creamy custard and crunchy toasted coconut, making it a perfect treat for any occasion.