1 cup of sweetened coconut flakes
3 cups half and half
2 eggs, shakes
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9-inch) cake shell, baked
1 cup frozen whipped topping, thawed
Preheat the oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and bake, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine half and half, the eggs, sugar, flour and salt and mix well. Bring to a simmer, stirring constantly. Remove pan from heat and add 3/4 cup toasted coconut and vanilla extract. Set aside remaining coconut to cover cake.
Pour the filling into the pie shell and cool until firm, about 4 hours.
Cover with the whipped topping and reserved coconut.