Coconut Cream Pie

I  picked out this recipe here

before the cool whip was added

This actually was a very simple and easy recipe.
Stirring constantly while on the stove was the 
important part of making this pie. I would recommend
 making this the night before you want the pie as it has
 to cool for 4 hrs before adding the cool whip on top.

You can find the recipe above but for good measure I will
 add it to this page

1 C Sweetened flaked coconut
3 C half n half
2 eggs, beaten
3/4 C sugar
1/2 C flour
1/4 tsp salt
1 tsp vanilla

1 (9") pie shell
1 C Cool Whip, thawed

Preheat oven 350*....
Spread the coconut on a cookie sheet and bake it
 until golden brown, about 5 mins. In medium saucepan
 combine half n half, eggs, flour, sugar, salt and mix well.
 Bring to a boil over low heat, stirring constantly. 
Remove the pan from the heat and stir in 3/4 C of coconut 
and the vanilla. Reserve the remaining coconut for topping.
Pour the filling into a BAKED pie shell and chill until firm
 about 4 hrs
Top with cool whip and remaining coconut flakes.