Ingredients:
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup flaked coconut
2 teaspoons vanilla extract, divided
1 baked 9-inch pie shells
1 cup whipping cream
1/4 cup sugar
Directions:
In a saucepan, combine 1/2 cup sugar and cornstarch.
Gradually whisk in the half and half and egg yolks.
Bring mixture to a boil over medium heat, whisking continually; boil for 1 minute.
Remove mixture from stove burner.
Stir in butter, flaked coconut and 1 teaspoon vanilla.
Cover tightly with plastic wrap and let cool to room temperature.
Spoon the custard mixture into the baked pie shell; chill for 30 minutes to 1 hour or until set.
Add whipping cream to a mixing bowl; using an electric mixer, beat at high speed until mixture is foamy; gradually add 1/4 cup sugar and remaining vanilla, beating until soft peaks form.
Spread or pipe whipped cream over pie.
Servings: 6
Time preparation: 60 min.
Time total: 61 min.