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Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Spread the coconut on a baking sheet and bake
it, stirring occasionally, until golden brown,
about 5 minutes.
Step 3
In a medium saucepan, combine the half-and-
half, eggs, sugar, flour and salt and mix well.
Bring to a boil over low heat, stirring
constantly. Cook, stirring constantly, for 2
minutes more. Remove the pan from the heat, and
stir in 3/4 cup of the toasted coconut and the
vanilla extract. Reserve the remaining coconut
to top the pie.
Step 4
Pour the filling into the pie shell and chill
until firm, about 4 hours.
Step 5
Top with whipped topping and with the reserved
coconut.
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