1 1/4 cup packaged shredded coconut
3 cup fat-free half-and-half cream
1/2 cup fat-free egg substitute
1/2 cup sugar
1/2 cup all-purpose flour
1/4 tsp table salt
1 1/2 tsp vanilla extract
6 oz reduced-fat graham cracker piecrust

Preheat oven to 350°F.

Spread coconut out on a large baking sheet. Bake until golden brown, stirring frequently, 5 to 7 minutes.

In a medium saucepan, whisk together half-and-half, egg substitute, sugar, flour and salt. Set pan over medium-high heat and bring mixture to a boil, stirring constantly with a wire whisk. Remove from heat and stir in 1 cup toasted coconut and vanilla extract. Pour mixture into pie crust, cover with plastic and refrigerate until firm, 2 hours.

Top with remaining 1/4 cup toasted coconut before serving. Cut into 8 slices.