Old Fashioned Coconut Cream Pie

This pie is a bit time consuming, since you have to bring it to a boil over low heat, but it is SO worth it!

Old Fashioned Coconut Cream Pie
by Carol H at Allrecipes.com

3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla extract
1 9-inch pie shell, baked
1 cup frozen whipped topping, thawed

In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat and stir in 3/4 cup of the coconut and the vanilla extract. Pour into the pie shell and chill for 2 to 4 hours, or until firm.

Before serving, top with whipped topping and with the remaining 1/4 cup of coconut.

Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree oven for 5 to 7 minutes, or until golden brown, stirring occasionally. (But watching CONSTANTLY! It can burn very easily!)