Truly Coconutty Cream Pie

Ingredients

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• 1 cup sweetened flaked coconut
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• 3 cups half-and-half
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• ¾ cup white sugar
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• ½ cup all-purpose flour
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• 2 large eggs, beaten
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• ¼ teaspoon salt
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• 1 teaspoon vanilla extract
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• 1 (9 inch) pie shell, baked
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• 1 cup frozen whipped topping, thawed
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Instructions

1. 1
   Gather all ingredients.
2. 2
   Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.
3. 3
   Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
4. 4
   Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.
5. 5
   Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.
6. 6
   Pour custard into pie shell and chill until firm, about 4 hours.
7. 7
   Top with whipped topping and reserved toasted coconut.
8. 8
   Enjoy!