Taylor's Coconut Cream Pie

Prep Time: 20 Minutes Cook Time: 30 Minutes Ready In: 4 Hours 50 Minutes Servings: 8

"Sweetened toasted coconut makes this homemade treat a special favorite"

INGREDIENTS:

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 inch) pie shell, baked (recipe in separate post) 2 cups whipped topping (recipe in separate post)

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown.
3.	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. 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.
4.	Pour the filling into the pie shell and chill until firm, about 4 hours.
5.	Top with whipped topping and with the reserved coconut.