Preparation:

1. Prepare the Coconut Filling:
   • In a medium saucepan, combine sweetened flaked coconut and half-and-half.
   • Cook over medium heat, stirring occasionally, until almost boiling.
2. Temper the Eggs:
   • In a separate bowl, whisk together beaten eggs, sugar, flour, and salt until well combined.
   • Gradually pour a small amount of the hot coconut mixture into the egg mixture, stirring constantly to temper the eggs. This prevents the eggs from scrambling when added to the hot liquid.
3. Combine and Cook:
   • Pour the tempered egg mixture back into the saucepan with the remaining coconut mixture.
   • Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
   • Boil for 2 minutes, then remove from heat.
   • Stir in vanilla extract.
4. Assemble the Pie:
   • Pour the hot coconut filling into the pre-baked pie crust.
   • Smooth the top with a spatula to ensure an even layer.
5. Chill and Serve:
   • Allow the pie to cool slightly, then refrigerate for at least 4 hours or until set.
   • Once chilled and set, slice the pie and serve with a dollop of whipped cream on top, if desired.
6. Enjoy:
   • Serve and enjoy this classic Old Fashioned Coconut Cream Pie with family and friends!

Note:

Please… Continue reading preparation & notes