Ingredients

1. 1 cup flaked coconut, toasted
2. 3 cups half and half
3. 2 eggs
4. 3/4 cup white sugar
5. 1/2 cup all-purpose flour
6. 1/4 teaspoon salt
7. 1 teaspoon vanilla extract
8. 1 (9 inch) pie shell, baked
9. 1 cup frozen whipped topping, thawed

Preparation

In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly.

Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.

Top with whipped topping, and with remaining 1/4 cup of coconut.

Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F oven for 5 to 7 minutes, or until golden brown, stirring occasionally.