- 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 inches) pie shell, baked
- 1 cup frozen whipped topping, thawed
Preheat the oven to 175 degrees Celsius.
Place the coconut on a baking sheet and bake, stirring occasionally, until golden, about 5 minutes.
In a medium saucepan, combine the halves, eggs, sugar, flour, and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for another 2 minutes. Remove the pan from the heat and add 3/4 cup of toasted coconut and vanilla extract. Leave the rest of the coconut on the cake.
Pour filling into pie shell and refrigerate until solid, about 4 hours.
Sprinkle with whipped topping and reserved coconut on top.
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