Coconut Cream Pie

• 1 pie crust (homemade or store-bought and prepared according to directions)
• 1 cup unsweetened coconut flakes
• 3 cups half and half
• 2 eggs
• 3/4 c. sugar
• 1/2 c. flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 c. whipped topping

Prepare crust.

In a large frying pan, toast coconut flakes over medium heat, stirring constantly, until golden brown.

In a medium saucepan, add half and half, eggs, sugar, flour, salt, and vanilla. Cook over medium heat, whisking constantly. Once boiling, reduce heat to low and continue cooking and whisking for a few more minutes until thick. Remove from heat and stir in 3/4ths of the toasted coconut flakes.

Pour mixture into the pie shell. Cover and refrigerate 4+ hours. 

Top with whipped topping then sprinkle on remaining coconut flakes.