Coconut Cream Pie

Ingredients

Original recipe makes 1 9-inch pie

 2 cups sweetened flaked coconut

 4 cups half-and-half

 3 eggs, beaten

 1 cup white sugar

 2 cups all-purpose flour

 1/4 teaspoon salt

 1 1/4 teaspoons vanilla extract

 1 (9 inch) 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. 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.
4. Pour the filling into the pie shell and chill until firm, about 4 hours.
5. Top with whipped topping and with the reserved coconut.