Old Fashioned Coconut Cream Pie

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.

Cook, stirring constantly, for 2 minutes more.

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.