Coconut Cream Pie

Directions

1. 1
   In a saucepan, combine 1/2 cup sugar and cornstarch.
2. 2
   Gradually whisk in the half and half and egg yolks.
3. 3
   Bring mixture to a boil over medium heat, whisking continually; boil for 1 minute.
4. 4
   Remove mixture from stove burner.
5. 5
   Stir in butter, flaked coconut and 1 teaspoon vanilla.
6. 6
   Cover tightly with plastic wrap and let cool to room temperature.
7. 7
   Spoon the custard mixture into the baked pie shell; chill for 30 minutes to 1 hour or until set.
8. 8
   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.
9. 9
   Spread or pipe whipped cream over pie.