1 cup sweetened flaked coconut3 cups half-and-half2 eggs, beaten3/4 cup white sugar1/2 cup all-purpose flour1/4 teaspoon salt1 teaspoon vanilla extract1 (9 inch) pie shell, baked1 cup frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.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. 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.Pour the filling into the pie shell and chill until firm, about 4 hours.Top with whipped topping and with the reserved coconut.