Instructions:
Step 1
Preheat your oven to 350°F (175°C). Spread the coconut evenly on a baking sheet.
Step 2
Toast the coconut in the preheated oven, stirring occasionally, until golden brown, about 5 minutes. Set aside.
Step 3
In a medium saucepan, combine the half-and-half, sugar, flour, beaten eggs, and salt.
Step 4
Place the saucepan over low heat and bring the mixture to a gentle boil, stirring constantly.
Step 5
Continue to cook until the mixture thickens and coats the back of a wooden spoon, approximately 15 minutes.
Step 6
Remove the saucepan from the heat and stir in most of the toasted coconut and the vanilla extract.
Step 7
Reserve a small amount of coconut for garnishing.
Step 8
Pour the coconut cream filling into the baked pie crust, spreading it evenly.
Step 9
Allow the pie to cool slightly, then refrigerate until the filling is firm, typically for at least 2 hours.
Step 10
Before serving, spread the thawed whipped topping over the chilled pie.
Step 11
Sprinkle the remaining toasted coconut over the whipped topping as a garnish.
Serve and enjoy!