One cup of sweetened coconut flakes
¾ cup white sugar and 3 cups of half-and-half
½ cup flour for all purposes
Two big eggs, whisked with a tsp of salt
One tsp vanilla essence
One cooked nine-inch pie shell
One cup of thawed frozen whipped topping
How to Prepare the Best Coconut Cream Pie Ever
Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Arrange the coconuts on a baking tray.
Bake for approximately five minutes, stirring regularly, in a preheated oven, or until golden brown.
In a medium saucepan, stir together half-and-half, sugar, flour, eggs, and salt. Over low heat, bring to a boil and whisk continually until the mixture thickens and coats the back of a wooden spoon, which should take around 15 minutes.
After taking the pan from the heat, mix in 3/4 cup of the toasted coconut and the vanilla; save the remaining toasted coconut to decorate the pie.
Fill pie shell with custard, then refrigerate for 4 hours or until set.
Add the saved toasted coconut and the whipped topping on top.
