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1
In a non-stick saucepan, mix well together half-and-half, eggs, sugar, flour, and salt.
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2
Boil slowly over low heat, stirring at regular intervals and remove from heat.
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3
Fold in 3/4 cup of coconut flakes and add vanilla extract.
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4
Blend well.
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5
Set aside to cool.
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6
Spread coconut mixture all over the bottom of pie shell.
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7
Chill for 2 to 4 hours; or until mixture is firm.
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8
To make the whip cream topping, whip chilled whipping cream and for best results, the bowl and beaters should be chilled in the freezer.
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9
(This allows the cream to reach it's full volume and develop those meringue like peaks).
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10
Slowly add powdered sugar and then vanilla extract, until cream hold stiff and spread half the meringue over each pie to edge of crust.
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11
Sprinkle the remaining 1/4 cup of coconut flakes.
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12
Cut into 8 equal slices and serve with coffee or hot chocolate.
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13
VARIATIONS -.
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14
Here are other ideas: you can also change the topping with meringue made with egg whites and marshmallow cream instead of the whipping cream topping.
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15
And for the filling, you can also add 3 oz.
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16
cream cheese instead of the marshmallows, if you like.
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17
Just before you remove the mixture from the stove, stir in the softened cream cheese, mix well, and enjoy it with a good cup of fresh coffee.
