*ingredients:
°1 cup sweet coconut
°3 cups/half
°2 scrambled eggs
°3/4 C white sugar
°Flour in°1/2 cCup
°1/4 tsp salt
°1 tsp vanilla
°Pie crust, 1 (9-inch) cooked
°1 cup (125 mL) fresh cream, frozen and thawed
* Methods:
Heat the oven to 350 degrees F (175 degrees Celsius).
Spread the coconut on a baking sheet and cook, stirring occasionally, until golden, 5 minutes.
In a saucepan, combine half the eggs, sugar, flour and salt and mix well. Bring the mixture to a boil over low heat, stir constantly. Remove pan from heat and stir in 3/4 cup coconut toast and vanilla extract. Keep the remaining coconut on top of the pie.
Pour the filling into the pie crust and let cool until firm, about 4 hours.
Garnish with whipped garnish and reserved coconut.
Enjoy!
