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.