Substances:
1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, crushed
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
Instructions:
Preheat oven to 350 levels F (175 levels C).
Unfold the coconut on a baking sheet and bake it, stirring often, till golden brown, about 5 minutes.
In a medium saucepan, mix the half-and-half, eggs, sugar, flour and salt and blend properly. Carry to a boil over low warmth, stirring always. Take away the pan from the warmth, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to high the pie.
Pour the filling into the pie shell and chill till agency, about 4 hours.
High with whipped topping and with the reserved coconut.
Take pleasure in.
