Coconut Cream Pie

Preheat the oven to 350°F (175°C).

Spread the sweetened coconut flakes in a single layer on a baking sheet.

Bake for about 5 minutes, or until the coconut is golden brown and toasted. Remove from the oven and set aside to cool.

Increase the oven temperature to 400°F (200°C).

Place the unbaked deep dish pie crust on a baking sheet and bake on the middle rack for 10 minutes.

Remove the pie shell from the oven and let it cool completely.

In a small bowl, beat the two large eggs and set aside.

In a medium saucepan, combine the half-and-half, beaten eggs, sugar, salt, and all-purpose flour.

Whisk the mixture together and cook over low heat, stirring constantly, until it comes to a boil and thickens. This will take about 15 minutes.

Remove the saucepan from the heat. Stir in 3/4 cup of the toasted coconut and the vanilla extract.

Pour the coconut filling into the cooled, pre-baked pie shell.

Chill the pie in the refrigerator for at least 4 hours, or until the filling is firm.

Once chilled, spread the thawed whipped topping evenly over the pie.

Garnish with the remaining 1/4 cup of toasted coconut flakes.