Ingredients

  • 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
    Directions
  1. Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.

  2. Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.

  3. 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.

  4. Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.

  5. Pour custard into pie shell and chill until firm, about 4 hours.

  6. Top with whipped topping and reserved toasted coconut.