Coconut Cream Pie

This pretty pie is an Easter favorite. You can also sprinkle colored sugar on top to make it look like an Easter Egg!

12 oz can cream of coconut

12 oz half & half

3/4 c sugar

2 eggs

2 c sweetened, flaked coconut

1/4 c cornstarch

1 t vanilla

1 pre-cooked, 9 in. pie shell

1. Preheat oven to 350 degrees
2. Spread coconut on ungreased pan & bake 5 minutes
3. In a saucepan, combine cream of coconut, half & half, sugar, eggs, & cornstarch
4. Bring to boil over low heat, stirring contantly
5. Remove from heat & stir in vanilla & 1 1/2 cups coconut flakes
6. Pour into pie shell & chill until firm, 2-4 hours
7. Top with a generous amount of shipped cream/topping and sprinkle with remaining coconut.