Coconut Cream Pie


°1 cup sweetened coconut
°3 cups half / half
°2 scrambled eggs
°3/4 C white sugar
°1/2 cCup flour
°1/4 tsp salt
°1 tsp vanilla
°1 (9-inch) pie crust, baked
° 1 cup whop cream, frozen and thawed

* Methods :

Heat oven to 350 degrees F (175 degrees Celsius).
Spread the coconut on a baking sheet and bake, stirring occasionally, until golden brown, 5 minutes.
In  saucepan, combine half // half, eggs, sugar, flour and salt & mix well. Bring blend to a boil on low heat, stir constantly. Removing skillet from heat & stir in 3/4 cup toast coconut & vanilla extract. Keep the rest of the coconut on top of the pie.
Pour the filling into the pie crust and let it cool until firm, about 4 hours.
Topping with whip topping & reserved coconut.

Enjoy !