Coconut Cream Pie

Ingredients

• 3 tablespoons butter 
• 8 servings garnish: coconut toasted
• 0.3 cup cornstarch 
• 4  egg yolks 
• 2 cups half-and-half 
• 15 ounce piecrusts refrigerated
• 0.3 cup sugar 
• 0.5 cup sugar 
• 1 cup coconut or sweetened flaked
• 2.5 teaspoons vanilla extract divided
• 2 cups whipping cream 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• plastic wrap
• hand mixer

Directions

1. Fit 1 piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
2. Bake according to package directions for a one-crust pie.
3. Combine 1/2 cup sugar and cornstarch in a heavy saucepan.
4. Whisk together half-and-half 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.
5. 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.
6. 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.
7. Spread or pipe whipped cream over pie filling.
8. Garnish, if desired.