Coconut Cream Pie

Ingredients:

1/2 (15-ounce) package refrigerated pie crusts
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
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

Directions:

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 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.

Source: TexasRecipes