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Coconut Cream Pie

Ingredients
  

  • 1 cup sweetened flaked coconut
  • 3 cups Half-And-Half
  • 2 ea Eggs beaten
  • 3/4 cup White Sugar
  • 1/2 cup All-Purpose Flour
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1 9 inch pie shell baked
  • 1 cup frozen whipped topping thawed

Instructions
 

  • 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.