Ingredients
8
8 servings
- •1 cup sweetened flaked coconut
- •3 cups half-and-half
- •0.75 cup white sugar
- •0.5 cup all-purpose flour
- •2 large eggs, beaten
- •0.25 teaspoon salt
- •1 teaspoon vanilla extract
- •1 (9 inch) pie shell, baked
- •1 cup frozen whipped topping, thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.
- Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
- Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.
- Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.
- Pour custard into pie shell and chill until firm, about 4 hours.
- Top with whipped topping and reserved toasted coconut.
Nutritional Facts
Per 8 servings
- Calories: 423
- Carbohydrate: 46g
- Fat: 24g
- Fiber: 2g
- Protein: 7g
- Sugar: 23g
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