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    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
    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. 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.