Coconut Cream Pie

By [e-mail]

Ingredients

• 3 cups half-and-half
• 3/4 cup white sugar
• 1/2 cup flour or corn starch
• 2 eggs + 1 yolk
• 1/4 teaspoon salt
• 1 cup flaked coconut, toasted
• 1 teaspoon vanilla extract
• Mom’s prebaked pie shell
• Whipped Cream & toasted coconut to top

Preparation

Step 1

In microwave safe bowl, combine half-and-half, eggs, sugar, flour and salt. Microwave at 1 minute intervals stirring between each minute for 3-4 minutes until thick.

Add 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.

To toast coconut, bake coconut on ungreased pan and in a 350 degree oven for 5 to 7 minutes, or until golden brown, stirring occasionally.