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Coconut Cream Pie

This Coconut Cream Pie is easy and so delicious, you'd better make two!

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Serves 8

1 frozen pie shell (9 inch)
1 cup coconut
2 1/2 cups half and half
1/2 cup flour
2 eggs
2/3 cup sugar
1 cup frozen whipped topping, thawed

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  1. Bake pie shell according to package directions. Set aside to cool.
  2. While oven is still hot, spread coconut on a baking sheet and toast. Watch carefully and remove after 3 to 5 minutes or until golden brown.
  3. Pour 1 cup half and half into a saucepan. Add flour and beat with a whisk until all the lumps are dissolved. Stir in remaining half and half, eggs and sugar.
  4. Cook over low heat stirring constantly until thick and bubbly. Remove from heat and stir in half the coconut.
  5. Pour into cooled pie shell. Top with the whipped topping and remaining toasted coconut. Cool in refrigerator 2 to 4 hours before serving.
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