Ancient Molded Coconut Cream Pie

Ancient Molded Coconut Cream Pie

Ingredients:

1 glass sweetened chipped coconut

3 glasses half-and-half

2 eggs, beaten

3/4 glass white sugar

1/2 glass all-purpose flour

1/4 teaspoon salt

1 teaspoon vanilla extract

1 (9 inch) pie shell, baked

1 glass solidified whipped topping, thawed

Directions:

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

Spread the coconut on a heating sheet and prepare it, mixing every so often, until brilliant brown, almost 5 minutes.

In a medium pan, combine the half-and-half, eggs, sugar, flour and salt and blend well. Bring to a bubble over moo warm, mixing always. Expel the container from the warm, and mix in 3/4 glass

of the toasted coconut and the vanilla extricate.Save the remaining coconut to best the pie.

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

Top with whipped topping and with the saved coconut.

Enjoy

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