Spread 1 cup coconut on baking sheet. Bake @ 350 for 5-7 mins, stir occasionally. Combine half n' half, eggs, flour, sugar & salt in saucepan. Bring to boil over low heat, stir constantly. Remove from heat & add vanilla & 3/4 cup coconut. Pour into baked pie shell & chill for 2-4 hrs or until firm. Top with whipped cream & remaining coconut.
Variations:Lime Whipped Cream
1 ¼ cups heavy cream
zest of ½ lime
In a small saucepan, heat the cream with the lime zest until it just comes to a boil. Remove from heat, pour limey cream into a small airtight container, and refrigerate overnight.
Strain limey cream to remove lime zest. By hand or using a stand mixer with a whisk attachment, whip cream with cornstarch and confectioners sugar until it holds firm peaks.