Ingredients

The following ingredients have 4 Servings
  • 3 cups half-and-half
  • 2 eggs
  • 3/4 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup flaked coconut, toasted
  • 1 teaspoon vanilla extract
  • 1 9 inch baked pie shell (b)
  • 1 cup frozen whipped topping, thawed
  • 6 ounces bittersweet or dark chocolate
  • 2 tablespoons milk

Instruction

  • Optional Variation If you are making the black bottomed version, heat milk to scalding in a pan on the stove, remove the pan, and add chocolate. Stir the chocolate into the milk until it has melted completely. 
  • Pour chocolate into pie shell and allow to set for 60 minutes before adding the coconut cream layer.
  • In a medium saucepan, combine half-and-half, eggs, sugar, flour, and salt. Bring to a boil over low heat, stirring constantly. R
  • Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract.
  • Pour into the pie shell and chill 2 to 4 hours, or until firm.
  • After pie is chilled add 1 cup of frozen topping and sprinkle with the remaining 1/4 cup flaked coconut.