Coconut Cream Pie

Dessert

Makes 9-inch pie

Recipe courtesy of Louisiana Kitchen & Culture

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 or heavy cream

Coconut Cream Pie

Click image to enlarge

Method:

In a medium saucepan, combine half-and-half (cream), 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 until firm.

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

Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.