Ingredients

• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• 0.75 cups white sugar
• 0.5 cups all-purpose flour
• 2 large eggs , beaten
• 0.25 teaspoons salt
• 1 teaspoon vanilla extract
• 1 , 9-inch
• 1 cup frozen whipped topping , thawed

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.
3. 3 Bake coconut in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
4. 4 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.
5. 5 Remove the pan from heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.
6. 6 Pour custard into pie shell and chill until firm, about 4 hours.
7. 7 Top with whipped topping and reserved toasted coconut.
8. 8 Enjoy!

Nutrition per serving