Old-Time Mile High Coconut Cream Pie

Combine the coconut cream and enough of the half-and-half to equal 3 cups liquid total. Add this mixture into a medium-sized saucepan with the egg yolks, sugar, cornstarch, and salt. Bring to a boil, then lower heat to low heat, stirring constantly until the mixture is thickened. (Or, you can heat in the microwave for 5 minutes, stirring after each minute, until thickened). Remove from heat, and gently stir in 1 1/2 cups flaked, sweetened coconut (more or less to taste; I like lots) and vanilla extract. Pour into a 9″ prepared pie shell of choice and refrigerate until firm, about 2-4 hours.

When ready to serve, top with whipped topping, and extra coconut, toasted if you prefer.

(To toast coconut: spread it out in an ungreased pan and bake in a 350 degree F oven for 5-7 minutes, or until golden brown, stirring occasionally).