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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