1 cup coconut 3 cup full cream / 2 % / low fat milk 2 egg, beaten 3⁄4 cup white sugar 1⁄2 cup all-purpose flour 1⁄4 teaspoon salt 1 teaspoon vanilla extract 1 (9 inch) pie shells, baked 1 cup fresh cream (whipped)
Preheat oven to 350 degrees. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat and stir in ¾ cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie. Pour the filling into the pie shell and chill until firm, about 4 hours. Top with whipped topping and with the reserved coconut.