- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- ¾ cup white sugar
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed
Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.
Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly. Continue cooking and stirring for 2 minutes more.
Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.
Pour custard into pie shell and chill until firm, about 4 hours.
Top with whipped topping and reserved toasted coconut.