Old-Fashioned Coconut Cream Pie
A coconut cream pie recipe that's tried and true. It took many years of searching and baking to find the right one, and this is it! 
sweetened flaked coconut
1
cup
half-and-half
3
cups
white sugar
¾
cup
all-purpose flour
½
cup
eggs, beaten
2
large
salt
¼
teaspoon
vanilla extract
1
teaspoon
pie shell, baked
1
(9 inch)
frozen whipped topping, thawed
1
cup
 Gather all ingredients.
  Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.
  Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
  Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.
  Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.
  Pour custard into pie shell and chill until firm, about 4 hours.
  Top with whipped topping and reserved toasted coconut.
  Enjoy!
