I wanted to make dessert for Valentine’s Day dinner last night. Being short on time, I skipped the traditional pie crust for a store bought graham cracker crust, and frozen whipped topping instead of whipping heavy cream. Despite the shortcuts, the end result was tasty, my Valentines approved!
- 1 cup sweetened flaked coconut, divided
- 3 cups half and half
- 2 large eggs, beaten
- 3/4 cup granulated sugar
- 1/2 cup flour
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 – 9″ graham cracker crust – store bought
- 1 cup frozen whipped topping, thawed
- Preheat oven to 350º.
- Spread 1/4 cup of coconut on a baking sheet and bake, stirring occasionally, until golden brown, about 5 minutes. Set aside.
- In a heavy saucepan, combine the half and half, eggs, sugar, flour, and salt. Bring to a boil over low heat, whisking constantly. Remove the pan from the heat, and stir in the remaining coconut and the vanilla extract.
- Pour the filling into the pie shell and chill until firm, 3 to 4 hours.
- Top with whipped topping and reserved, toasted coconut.
