OldFashioned Coconut Cream Pie

Preheat oven 350°F (175°C)

Spread the coconut on a baking tray and bake, stirring occasionally, until golden brown, 5 minutes.

In a medium saucepan, combine half and half, eggs, sugar, flour and salt and mix well. Bring the mixture to a boil over low heat, stirring constantly. Remove skillet from heat and stir in 3/4 cup toasted coconut and vanilla extract. Keep the remaining coconut on top of the pie.

Pour filling into pie crust and let cool until firm, about 4 hours.

Top with whipped topping and reserved coconut.

Enjoy!