Coconut Cream Pie

1 pie crust baked

1/2 cup sugar

1/4 cup cornstarch

1 cup half-and-half
1cup coconut milk

4 egg yolks

3 tablespoons butter

1 cup sweetened flaked coconut

2 1/2 teaspoons vanilla extract, divided

2 cups whipping cream

1/3 cup sugar

Garnish: toasted coconut

 Fit 1 pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of pie crust with a fork. Bake according to package directions for a one-crust pie.

Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half, coconut milk and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

  

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

 

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish, if desired.

adapted from Southern Living