1. Preheat oven to 350 degree 2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes 3. In a medium saucepan, combine the half/half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie. 4. Pour the filling into the pie shell and chill until firm, about 4 hours 5. Top with whipped topping and with the reserved coconut.