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Coconut Cream Pie

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IngredientsEdit

  • 3 cups half-and-half
  • 2 eggs
  • 3/4 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/4 cups flaked coconut
  • 3/4 teaspoon vanilla extract
  • 1 (9 inch) pie shell, baked
  • 1 cup frozen whipped topping, thawed

DirectionsEdit

  1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt.
  2. Bring to a boil over low heat, stirring continuously.
  3. Remove from heat and stir in 3/4 cup of the coconut and the vanilla extract.
  4. 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.

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