Old Fashioned Coconut Cream Pie

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 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed (or your own homemade whipped topping)

Directions:

1. Preheat oven to 350 degrees
2. 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.
3. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. 
4. Reserve the remaining coconut to top the pie. Pour the filling into the pie shell and chill until firm, about 4 hours. 
5. Top with whipped topping and with the reserved coconut.