Ingredients:
1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
Steps:
First, turn on your oven and let it heat up to 350.
Then, take the coconut and literally spread this on a baking sheet. Put it in the oven and bake this, taking it out every so often to stir this. Do this until the coconut becomes a golden brown, but not burned, usually around 5 or so minutes.
Get a saucepan, and from there, mix the sugar, the half and half, the eggs, the flour, and the salt, putting it all together in the saucepan, mixing this until fully incorporated.
Boil this, and then push it down to low heat, and then let it sit to cook, stirring this every so often. Cook this but stir it all the time for the next two minutes. Take the pan off the heat.
Add about ¾ cup of the toasted coconut along with the extract. Keep the rest of the coconut off to the side in order to create a pie topper for this.
Put the filling into the pie shell you have. then, put this inside the fridge and let it sit until it fully chills, usually about 4 hours or so.
Put the rest of the coconut you have reserved over the top of this, and also add some whipped topping over the top of this. Serve!