Old Fashioned Coconut Cream Pie
Source of Recipe
Aunt Saunny
3 cups evaporated milk
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
Directions
1. In a medium saucepan, combine evaporated milk, 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.
2. Top with whipped topping, and with remaining 1/4 cup of coconut.
3. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.
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