OldFashioned Coconut Cream Pie


° 1 cup shredded sweetened coconut
° 3 cups half and half
° 2 scrambled eggs
° 3/4 cup white sugar
° 1/2 cup all-purpose flour
° 1/4 teaspoon salt
° 1 teaspoon vanilla
° 1 (9-inch) pie crust, baked
°  1 cup whipped cream, frozen and thawed

* Directions :

Preheat oven 350°F (175°C)
Spread the coconut on a baking tray and bake, stirring occasionally, until golden brown, 5 minutes.
In a medium saucepan, combine half and half, eggs, sugar, flour and salt and mix well. Bring the mixture to a boil over low heat, stirring constantly. Remove skillet from heat and stir in 3/4 cup toasted coconut and vanilla extract. Keep the remaining coconut on top of the pie.
Pour filling into pie crust and let cool until firm, about 4 hours.
Top with whipped topping and reserved coconut.