Old Fashioned Coconut Cream Pie

Preheat oven to 350 degrees F (175 degrees C).

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. Cook stirring constantly for 2 minutes more. Remove the pan from the heat and stir in 3/4 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.