1In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla. Pour into pie shell and chill 2 to 4 hours, or until firm.
2if you wish, add whipped cream to the serving pieces and sprinkle with remaining 1/4 cup coconut.