Ingredients:

1 cup sweetened flaked coconut

3 cups half-and-half

2 eggs, beaten

3/4 cup white sugar

1/2 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon vanilla extract

1 (9 inches) pie shell, baked

1 cup frozen whipped topping, thawed

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

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.

4. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract.

5. Reserve the remaining coconut to top the pie.

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

7. Top with whipped topping and with the reserved coconut.

Bon Appetit!