Coconut Cream Pie

  Every year for Thanksgiving, I carry on a tradition that my mom started when I was young.  I make a fun and fancy menu for Thanksgiving.  I hang it on the fridge and everyone has to sign up for what they will make.  Each family member has to be in charge of a dinner item, a pie and treat (like chex mix).  

 Last year my oldest son asked if we could please make a coconut cream pie because that's what he wanted to sign up for.  I did some looking, and found this recipe on allrecipes.com.  It reminds me a lot of my grandma's recipe.  Glenn made the pie, with my help, and it was a HUGE favorite last year!  It will definitely be on our menu for this year's Thanksgiving!

1 cup sweetened, flaked coconut 

3 cups half and half 

2 eggs, beaten 

3/4 cup white sugar 

1/2 cup flour 

 1/4 tsp salt 

1 tsp vanilla extract 

1 9 inch pie crust, baked 

1 cup frozen whipped topping, thawed

Directions

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

Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes. 

In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie. 

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

Top with whipped topping and with the reserved coconut.