Tasty Coconut Cream Pie

INGREDIENTS:

• 3 cups half-and-half
• 2 eggs
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup flaked coconut, toasted
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

DIRECTIONS:

In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.

Top with whipped topping and remaining 1/4 cup of coconut.

Note: To toast coconut, spread it in an ungreased pan and bake it at 350 degrees for 5 to 7 minutes, or until golden brown, stirring occasionally.

Appeared in the Independent Weekly 11/24/10