Cookie Bookie

Coconut Cream Pie

3 cups half and half
2 eggs
¾ cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked and cooled
1 cup whipping cream
2 teaspoons sugar

In a medium saucepan, combine half and half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly until thickened. Remove from heat, and stir in ¾ cup of the coconut and the vanilla extract. Pour into pie shell and chill 2-4 hours or overnight, until firm.

Whip cream and sugar and top pie before serving.

Makes 8 servings
Ready in appx 4 hours 50 minutes