Coconut Cream Pie

3 c. half and half

2 eggs

3/4 c. sugar

1/2 c. flour

1/4 t. salt

1 c. flaked coconut, divided

1 t. vanilla

1-9 inch baked pie shell

1 c. stiffly whipped cream

Combine 1st five in medium saucepan. Bring to boil over low heat, stirring constantly. Remove from heat and add 3/4 c. coconut and vanilla. Pour into pie shell and chill 2-4 hours. Top with cream and remaining coconut.

*If desired, coconut can be toasted. To toast: spread coconut in a thin layer on baking sheet. Bake for 5-6 minutes at 350 degrees. Stir often until brown.