3/4 c sugar divided, 1/4 c cornstarch, 2 c half n half, 4 egg yolks, 3 Tbsp butter, 1 c flaked coconut, 2 tsp vanilla-divided, 1- 9 inch pie crust baked, 1 cup heavy whipping cream
Combine 1/2 c sugar and cornstarch in a heavy suacepan; gradually whisk in half n half and egg yolks. Bring to a boil over medium heat, whisking constantly, boil for 1 minute then remove from heat. Stir in butter, cocnut and 1 tsp vanilla. Cover tightly and cool to room temp.Spoon custard into cooled pie shell and chill 30 minutes. Beat whipping cream at high speed until foamy, gradually add remaining 1/4 c sugar and 1 tsp vanilla. Beat until soft peaks form. Spread or pipe over pie. Enjoy!
