In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
Top with whipped topping and remaining 1/4 cup of coconut.
Note: To toast coconut, spread it in an ungreased pan and bake it at 350 degrees for 5 to 7 minutes, or until golden brown, stirring occasionally.
Appeared in the Independent Weekly 11/24/10