When I showed up at the church meeting with my homemade pie, everyone asked me where I got it from. There wasn’t one person that believed me when I told them I made it myself. Finally, I had to pull out the recipe and show them. After they saw that, they were asking me for a copy! Now, whenever it’s time for me to bring in the dessert, I don’t hear any snickers from anyone.

You won’t believe all of the memories that will come flooding back to you when you sink your teeth into this tasty recipe!

 

Ingredients

1 cup sweetened flaked coconut

3 cups half-and-half

2 eggs, beaten

3/4 cup Domino white sugar

1/2 cup Gold Medal all-purpose flour

1/4 teaspoon salt

1 teaspoon vanilla extract

1 (9 inch) pie shell, baked

1 cup frozen Cool Whip whipped topping, thawed

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

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. Cook, stirring constantly, for 2 minutes more. 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.

Pour the filling into the pie shell and chill until firm, about 4 hours.

Top with whipped topping and with the reserved coconut.