The Absolute Best Coconut Cream Pie

• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• ¾ cup white sugar
• ½ cup all-purpose flour
• 2 large eggs, beaten
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

How To Make The Absolute Best Coconut Cream Pie

Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.

Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.

Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.

Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.

Pour custard into pie shell and chill until firm, about 4 hours.

Top with whipped topping and reserved toasted coconut.