°1 c sweetened shredded coconut
°3 c half and half
°2 egg, beaten
°3/4 c white sugar
°1/2 c flour
°1/3 tsp salt
°1 teaspoon vanilla extract
°1 pie crust (9 inches)
°1 c frozen whipped top

* Methods :

Preheat oven 350 degrees F. 
Spreading coconut on baking sheet also cooking, stirring occasionally, to golden brown, for 5 min.
In  saucepan, blending half also half, eggs, sugar, flour also salt and mixing well. Bring to boil on low heat, stir constantly. Removing pan from heat also stir in 3/4 c toast coconut & vanilla extract. Reserve rest coconut to garnished pie.
Pour fill to pie shell and refrigerate to firm, for 4 h.
Topping with whip topping also reserved coconut.

Enjoy !