Coconut Cream Pie

Emerson really wanted me to make a coconut cream pie for his birthday. I found a recipe on allrecipes and I think it turned out great.

3 cups half-and-half
2 eggs
3/4 cups white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla
1 (9-inch) pie shell, baked (we almost forgot to do this)
1 cup frozen whipped topping, thawed

1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly.
   
2. Remove from heat, and stir in 3/4 cups of the coconut and the vanilla. Pour into pie shell and chill 2-4 hours or until firm. (We chilled our's overnight)
3. Top with whipped topping and the remaining coconut.

To toast coconut: Spread it in an ungreased baking sheet and bake at 350 degrees for 5-7 minutes or until golden brown, stirring occasionally.