1 cup of shredded coconut with sugar.
3 cups of half-and-half ¾ cup of white sugar
1/2 cup of regular flour
2 big eggs, whisked ¼ teaspoon of salt
1 teaspoon of vanilla flavoring
1 pie crust that is 9 inches in diameter, already baked.
1 cup of thawed frozen whipped topping.
How to Make the Most Delicious Coconut Cream Pie
Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Put coconut on a baking tray.
Cook in the oven that has been preheated, stirring from time to time, until it turns golden brown, which should take around 5 minutes.
Mix together half-and-half, sugar, flour, eggs, and salt in a medium saucepan. Heat the mixture slowly while stirring constantly until it thickens and sticks to the back of a wooden spoon, which should take around 15 minutes.
Take the pan off the stove and mix in 3/4 cup of toasted coconut and vanilla. Save the rest of the toasted coconut to sprinkle on top of the pie.
Pour the custard into the pie crust and refrigerate until it becomes solid, which should take around 4 hours.
Add whipped cream and sprinkle some toasted coconut on top.
