Wonderful Country Coconut Cream Pie

• 3 cups half-and-half
• 2 eggs
• 34 cup white sugar
• 12 cup all-purpose flour
• 14 teaspoon salt
• 1 cup flaked coconut, toasted
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shells, baked
• 1 cup frozen whipped topping, thawed (or use as much as you like on top)

1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt.
2. Bring to a boil over low heat, stirring constantly.
3. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract.
4. Pour into pie shell and chill 2 to 4 hours, or until firm.
5. Top with whipped topping, and with remaining 1/4 cup of coconut.
6. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.

eggs, white sugar, flour, salt, flaked coconut, vanilla, pie shells, frozen whipped topping

Taken from www.food.com/recipe/wonderful-country-coconut-cream-pie-478930 (may not work)