Ingredients

• 1 cup sweetened flaked coconut

• 3 cups half-and-half

• 2 eggs, beaten

• ¾ cup white sugar

• ½ cup all-purpose flour

• ¼ teaspoon salt

• 1 teaspoon vanilla extract

• 1 (9 inch) pie shell, baked

• 1 cup frozen Whipped Topping, thawed

Directions

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. 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.

Pour the filling into the pie shell and chill until firm, about 4 hours.

Top with whipped topping and with the reserved coconut.

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