Set oven to 350. Toast your coconut on a sheet pan, stirring occasionally. At the same time, bake your pricked pie crust til lightly browned. Set both aside to cool.
In a medium saucepan, add the sugar, flour and salt and whisk together then add the 3 cups half and half, vanilla and 2 beaten eggs and whisk together on med/high heat until it comes to a boil and becomes very thick, stirring constantly. Remove from heat.
Add half the toasted coconut to the custard and combine. Spread in the baked pie shell. I let mine cool a bit before covering in plastic wrap and allowing to chill for about 4 hours.
To make the top I beat 2 cups heavy cream and 4 tbsp powdered sugar to stabilize the whipped cream. Once the pie was cold I added the cream on top and sprinkled the rest of the toasted coconut on top.
