Coconut Cream Pie: Paula Deen

Courtesy of Paula Deen, here is the most delicious version of coconut cream pie I have tasted. The key to success while making this is keeping the heat down low. If you turn it past medium and the filling heats too quickly, I guarantee (from experience) that the eggs will curdle. So remember: low and slow. Enjoy!

Coconut Cream Pie
(Makes 1 9-inch pie)

1 Piecrust
¾ cup sugar
1/3 cup all-purpose flour
3 cups half-and-half
3 large eggs
1 ½ cups sweetened flaked coconut; toasted and divided
1 teaspoon vanilla extract
1 8-ounce container frozen nondairy whipped topping

Prepare piecrust and let it cool. In a medium saucepan, combine sugar and flour. Add half-and-half and eggs, whisking until smooth. Cook over low heat, whisking constantly, until mixture boils and is thickened. Remove from heat, and stir in 1 cup toasted coconut and vanilla. Pour mixture into prepared piecrust. Cover, and chill for at least 2 hours. Before serving, spread whipped topping evenly over pie, sealing to edges. Sprinkle evenly with remaining ½ cup toasted coconut.