CREAM-COCONUT-PIE

INGREDIENTS :

• 1 cup sweetened shredded coconut
• 3 cups half and half
• 2 eggs, beaten
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1 teaspoon vanilla extract
• 1 pie crust (9 inches)
• 1 cup frozen whip topping

DIRECTIONS :

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread the coconut on a baking sheet and cook, stirring occasionally, until golden brown, about 5 minutes.
3. In saucepan, blend half and half, eggs, sugar, flour // salt // mix well.
4. Bring to boil on low heat, stirring constantly.
5. Remove pan from heat and stir in 3/4 cup toasted coconut and vanilla extract.
6. Reserve the remaining coconut to garnish the pie.
7. Pour the filling into the pie shell and refrigerate until firm, about 4 hours.T
8. opping with whip topping & reserve coconut.
9. Enjoy !

CREAM-COCONUT-PIE

Yield: 4-6

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

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Ingredients

• 1 cup sweetened shredded coconut
• 3 cups half and half
• 2 eggs, beaten
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1 teaspoon vanilla extract
• 1 pie crust (9 inches)
• 1 cup frozen whip topping

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread the coconut on a baking sheet and cook, stirring occasionally, until golden brown, about 5 minutes.
3. In saucepan, blend half and half, eggs, sugar, flour // salt // mix well.
4. Bring to boil on low heat, stirring constantly.
5. Remove pan from heat and stir in 3/4 cup toasted coconut and vanilla extract.
6. Reserve the remaining coconut to garnish the pie.
7. Pour the filling into the pie shell and refrigerate until firm, about 4 hours.T
8. opping with whip topping & reserve coconut.
9. Enjoy !