Coconut Cream Pie!

1 c. sweetened flaked coconut
3 c. half-and-half
2 eggs, beaten
3/4 c. sugar
1/2 cup flour
1/4 t. salt
1 t. vanilla
1  pie shell, baked
1 cup heavy cream
2 T. sugar
1 t. vanilla

Spread the coconut on a baking sheet and bake it at 350 degrees, stirring occasionally, until golden brown, about 5 minutes.  In a medium saucepan, combine the half-and-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.  Pour the filling into the baked pie shell and chill until firm, about 4 hours.  Whip the heavy cream, sugar, and vanilla and top the pie filling.  Sprinkle with remaining toasted coconut.