Steps
- Preheat to 350°F / 175°C. Toast 1 cup of sweetened flaked coconut on a baking sheet for 5 minutes, stirring, until golden.
- Stir 3 cups of half-and-half, ¾ cup of sugar, ½ cup of all-purpose flour, 2 large beaten eggs, and ¼ teaspoon of salt in a saucepan over low heat for about 15 minutes, until boiling and thick.
- Off heat, add 1 teaspoon of vanilla extract and three-quarters of the coconut. Fill 1 baked pie shell, 9in / 23cm wide.
- Chill for 4 hours, until firm. Top with 1 cup of thawed whipped topping and the remaining coconut.