Ingredients:
1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
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PREPARATION:
Preheat broiler to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and heat it, blending periodically, until brilliant brown, around 5 minutes.
In a medium pan, join the creamer, eggs, sugar, flour and salt and blend well. Heat to the point of boiling over low intensity, blending continually.
Cook, blending continually, for 2 minutes more. Eliminate the skillet from the intensity, and mix in 3/4 cup of the toasted coconut and the vanilla concentrate.
Hold the excess coconut to top the pie.
Empty the filling into the pie shell and chill until firm, around 4 hours.
Top with whipped beating and with the held coconut.
Enjoy !