Coconut cream pie is something that I have never made before, but I am always up for a challenge-well most of the time. It is common knowledge at my workplace of almost a year now that I love to bake. So upon discovering this, a co-worker of mine decided to start a sign up sheet for other employees in our department to put their name and baked good they would like me to bake. On a list of about 7 items, I think I have baked 2 of those items. So this past March, one of my favorite supervisors-who is a fellow watcher of TLC's Cake boss-got promoted and transferred to a new location. To celebrate him and wish him well, I made him one of his favorite desserts, though not his requested life size replica of our workplace. He had told me a while back that he loved coconut cream pie and so is born the farewell surprise pie.
Old Fashioned Coconut Cream Pie
3 cups half and half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
In a medium saucepan, combine half and half, eggs, sugar, flour, and salt. Bring to a boil over loww 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.
Top with whipped topping, and with remaining 1/4 cup of coconut.
To toast coconut, spread it in an ungreased pan and bake in a 350 degree oven for 5 to 7 minutes, or until golden brown, stirring occassionally.
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