Old-Fashioned Coconut Cream Pie

Ingredients

• 2  eggs beaten
• 0.5 cup flour all-purpose
• 3 cups half-and-half 
• 9 inch pie shell 
• 0.3 teaspoon salt 
• 1 cup coconut or sweetened flaked
• 1 teaspoon vanilla extract 
• 1 cup non-dairy whipped topping frozen thawed
• 0.8 cup sugar white

Equipment

• frying pan
• baking sheet
• sauce pan
• oven

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, about 5 minutes.
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.
4. 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.
5. Pour the filling into the pie shell and chill until firm, about 4 hours.
6. Top with whipped topping and with the reserved coconut.