I toast up my sweetened flaked coconut in a dry skillet, turning it continuously for about five minutes or so.
2 to 3 cups toasted coconut, divided
1½ cups of half and half
1 cup of Egg Nog
½ cup of milk (I used 2%)
2 eggs, lightly beaten
1 cup sugar
1/2 cup flour
1 teaspoon vanilla
1 (8 oz) Cool Whip whipped topping
either a homemade or store-bought pie crust baked off in a 9 inch pie plate
In a saucepan over medium-high heat, bring the half and half, egg nog, milk, eggs, sugar and flour to a boil, stirring constantly. Once the mixture boils, remove from heat and immediately stir in the vanilla and one cup of your toasted coconut. Pour this filling into your baked pie shell.
Cover and chill at least 5 hours (I usually do it over night).
Once chilled, combine your whipped topping and remaining cup of toasted coconut (reserving some for garnish) and spread on top of your pie. Sprinkle a little more coconut on top. Cut and serve.
When not enjoying, keep in the refrigerator.
A coconut pie with an egg nog kick…’tis the season!