Toasted Coconut Pie
- 2 cups flaked coconut
- 3 tablespoons firmly packed C&H® Golden Brown Sugar
- 1 1/2 cups heavy cream
- 1 ready-to-use graham cracker crumb crust (6-oz. or 9-inch)
Preheat broiler. Toast coconut by spreading in 13x9-inch baking dish. Broil 3 minutes, stirring frequently, or until coconut is browned. Remove from baking dish; spread on aluminum foil to cool.
In large bowl, combine sugar and cream. Beat on high speed until stiff peaks form. Fold in 1 1/2 cups toasted coconut.
Spoon into pie crust. Sprinkle remaining 1/2 cup toasted coconut over top of pie. Chill.