Old Fashioned Coconut Cream Pie So yummy and light. My husband told me that he could eat the whole pie himself. Definitely a keeper.

Ingredients of Old Fashioned Coconut Cream Pie

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, thawed

Preparation of Old Fashioned Coconut Cream Pie

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.

Old Fashioned Coconut Cream Pie