Coconut cream pie

1 c sweetened flaked coconut
3 c half-and-half
3/4 c white sugar
1/2 c all-purpose flour
2 large eggs, beaten
1/4 t salt
1 t vanilla extract
1 (9 inch) pie shell, baked
1 c frozen whipped topping, thawed

Directions

Preheat the oven to 350. Spread coconut on a baking sheet.

Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.

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.

Remove the pan from the heat 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 until firm, about 4 hours.

Top with whipped topping and reserved toasted coconut.