Shelly's Recipe

OLD FASHIONED COCONUT CREAM PIE

Category: Pies - Cream and Custard

3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup flour
1/4 tsp salt
1 cup flaked coconut, toasted, divided use
1 tsp vanilla extract
1 (9 inch) Macaroon-nut Crust (recipe follows)
1 cup whipped cream or frozen whipped topping, thawed (for serving)

In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.

To Serve: Top with whipped topping, and with remaining 1/4 cup of coconut.

*To toast coconut, spread it in an ungreased pan and bake at 350 for 5 to 7 minutes, or until golden brown, stirring occasionally.

Macaroon-Nut Crust
1 1/4 cups crisp coconut cookie crumbs
1/2 cup chopped walnuts (optional)
1/4 cup butter, melted

Combine all ingredients for the crust together in a small bowl; blend well. Press firmly into a 9 inch pie plate. Bake at 350 for 8-10 minutes. Cool.