1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
Preparation:
Preheat oven to 350 degrees F (175 degrees C).
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.
Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract.
Reserve the remaining coconut to top the pie.
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