°1 cup sweetened shredded coconut
°3 cups half and half
°2 eggs, beaten
°3/4 cup white sugar
°1/2 cup all-purpose flour
°1/4 tsp salt
°1 teaspoon vanilla extract
°1 pie crust (9 inches)
°1 cup frozen whip topping
Preheat oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and cook, stirring occasionally, until golden brown, about 5 minutes.
In saucepan, blend half and half, eggs, sugar, flour // salt // mix well. Bring to boil on low heat, stirring constantly. Remove pan from heat and stir in 3/4 cup toasted coconut and vanilla extract. Reserve the remaining coconut to garnish the pie.
Pour the filling into the pie shell and refrigerate until firm, about 4 hours.
Topping with whip topping & reserve coconut.