Preheat the oven to 350 levels F (175 levels C). Unfold coconut on a baking sheet.
Bake within the preheated oven, stirring sometimes, till golden brown, about 5 minutes.
Mix half-and-half, sugar, flour, eggs, and salt in a medium pot. Convey to a boil over low warmth, stirring always, till combination thickens and coats the again of a picket spoon, about quarter-hour.
Take away the pan from the warmth and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.
Pour custard into pie shell and chill till agency, about 4 hours.
Prime with whipped topping and reserved toasted coconut.
