Coconut Cream Pie

Super yummy and easy Coconut Cream Pie recipe!

Ingredients:

1 cup Unsweetened Shredded Coconut
3 cups Half and Half Cream
2 Eggs (Beaten)
3/4 cup Sugar
1/2 cup Flour
1/4 tsp Salt
1 tsp Vanilla Extract
1 9 inch Pie Shell (Yea, sorry I didn't make my own)
1 cup Heavy Whipping Cream and Sugar to taste


Preheat the oven 350° F. Spread the coconut on a baking sheet and bake in the oven until golden brown. (This is tricky because it cooks really fast and can burn soooo easily so keep an eye on it. It should only take about 3 minutes). Bake the pie shell as the box instructs and let cool. In a saucepan, combine the half and half, eggs, flour, sugar, and salt and mix well. Bring this to a boil over low heat (I'd recommend boiling it on about a 5 - if your stove works on a number system as mine does. This will take a while, so be patient and make sure to stir pretty constantly so it doesn't burn). Once you see bubbles, let boil for about 5 minutes then remove from heat. It should have a thick custard-like consistency. Stir in 3/4 cup of the toasted coconut and the vanilla (keep the rest of the toasted coconut to put on top later). Pour the filling into the cooled pie shell and chill in fridge until firm (about 4 hours).  Now make some whip cream. Mix the whipping cream and some sugar on the highest setting of an electric mixer. It will form peaks when done. Once the pie is done chilling, put the whip cream on top and of course the toasted coconut to make it look pretty! And voila, you're done!