Optional Variation If you are making the black bottomed version, heat milk to scalding in a pan on the stove, remove the pan, and add chocolate. Stir the chocolate into the milk until it has melted completely.
Pour chocolate into pie shell and allow to set for 60 minutes before adding the coconut cream layer.
In a medium saucepan, combine half-and-half, eggs, sugar, flour, and salt. Bring to a boil over low heat, stirring constantly. R
Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract.
Pour into the pie shell and chill 2 to 4 hours, or until firm.
After pie is chilled add 1 cup of frozen topping and sprinkle with the remaining 1/4 cup flaked coconut.