How to make it

  • In a medium saucepan, combine half-and-half, 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, or until firm.
  • Top with whipped topping, 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.

Reviews & Comments 5

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  • timmyboi05 6 years ago
    i'm about to make this one, wish me luck :)
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  • gwencampbell 6 years ago
    Wow. Yum! This is going on the dessert list for next week.
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  • tddunlop 7 years ago
    I LOVE coconut cream pie! Can't wait to try this one.
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  • debbie919 7 years ago
    LOVE the idea of using the half and half instead of milk...super rich, and wonderful! Thanks for the post!
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  • pudgy47 7 years ago
    oooooooooooo baby will be making this one!!! thanks.
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