-
Bake pie shell (follow directions on frozen pie shell label) or bake one from scratch, then allow to completely cool.
-
Preheat oven to 350 degrees.
-
Spread coconut on baking sheet, and bake. Stirring every minute or so until it's a nice, golden toasted color. Pull out and then set aside.
-
Beat eggs in a small bowl.
-
In a medium saucepan, combine beaten eggs, half and half, sugar, flour, and salt and stir/whisk well (no lumps!). Bring to a boil over low heat while stirring constantly. This will take a while, but keep stirring and you'll know it's ready once the liquid becomes pretty thick.
-
Remove saucepan from heat and mix in vanilla extract and 3/4 cup of the coconut you toasted earlier (the leftover will be used to top the pie).
-
Pour into pie crust and then put into the fridge to cool and firm for about 4 hours.
-
Top pie with whipped topping...how much is up to you. I went heavy with about 3/4 of the tub! ;) Then add the remaining toasted coconut to the top of the pie to finish it off.