Recipe: Old-fashioned coconut cream pie

Mary Vonch works at the Princeton office of Spire Federal Credit Union as a member services officer, a job once known as teller. Vonch grew up in Buffalo and now lives in recipe-mary-vonchMilaca with her husband. The couple has three grown children. Vonch has also lived in Arizona, Florida and South Carolina. She especially likes South Carolina, saying she likes its weather and its mountains and seashore.
Vonch said she also likes her job at Spire. Her interests include vegetable and flower gardening, movies, music, reading (mainly nonfiction) and visiting her children.

3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 tsp. salt
1 cup flaked and toasted coconut
1 tsp. vanilla extract
9-inch pie crust
1 cup whipped cream

Note: To toast the coconut, spread the flakes on an ungreased pan and bake in a 350-degree oven 5-7 minutes, or until golden brown, stirring occasionally. Mary Vonch likes to use a homemade crust and whipped cream, but you can use the store-bought versions.

Combine the half-and-half, eggs, sugar, flour and salt in medium saucepan and bring to boil over low heat, stirring constantly. Remove from heat and stir in the vanilla extract and 3/4 cup of the coconut. Pour into pie shell and chill 2-4 hours, or until firm.
Top with whipped cream and the remaining 1/4 cup of coconut.