Coconut Cream Pie

Toast your own coconut, stir it into thickened creamy goodness, refrigerate and enjoy!

1 Cup Sweetened Flaked Coconut
3 Cups Half and Half
2 Large Eggs, beaten
3/4 Cup White Sugar
1/2 Cup Flour
1/4 Tsp Salt
1/2 Tsp Vanilla Extract
1/2 Tsp Coconut Extract (If you don't have coconut, used more vanilla)
1 (9 Inch) Pie Shell (baked)
Whipped Cream

Heat a large skillet over medium low heat.  Add half the coconut to the pan, stir until toasted.  Remove to a bowl, repeat with remaining coconut.  Set aside.

In a medium saucepan, combine the half and half, eggs, sugar, flour, salt and mix well.  Cook over low heat, stirring constantly, until very thick.  Remove the pan from the heat and stir in 3/4 cup of the toasted coconut as well as the extracts.  Pour filling into a pie shell and chill until firm.  Top pie with reserved coconut.  Serve with a dollop of whipped cream.