Coconut cream pie


°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.