Coconut Cream Pie!

My favorite kind of pie! I always wondered how to make it and this recipe is EASY! I would make a couple changes. Less Sugar- maybe just a 1/2 cup and MORE whipped topping!

Ingredients Serves 8

1. 1 1/2  cup sweetened flaked coconut
2. 3 cup half-and-half
3. 2 egg, beaten
4. ³⁄₄ cup white sugar
5. ¹⁄₂ cup all-purpose flour
6. ¹⁄₄ tsp salt
7. 1 tsp vanilla extract
8. 1 (9 inch) pie shells, baked
9. 1 cup frozen whipped topping, thawed

Directions

1. Preheat oven to 350 degrees F.
2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
3. 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.
4. Pour the filling into the pie shell and chill until firm, about 4 hours.
5. Top with whipped topping and with the reserved coconut.