1/2 package piecrusts, refrigerated
1/2 cup sugar
4 tablespoons cornstarch
4 egg yolks
2 cups half-and-half
3 tablespoons butter
1 cup sweetened flaked coconut
1 teaspoon + 1 1/2 tsp vanilla extract, divided
2 cups whipping cream
1/3 cup sugar



 Step 1
Place 1 piecrust into a 9-inch pie plate according to package directions; fold edges under, crimp, and prick bottom and sides of piecrust using a fork. Bake a one-crust pie following package instructions.

 Step 2
Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg 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. Place plastic wrap directly on pan to cover and let stand for 30 minutes. Spoon custard mixture into crust, cover and chill 30 minutes or until set.

 Step 3
Using an electric mixter, beat whipping cream at high speed until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Pipe or spread whipped cream over pie filling. Garnish with toasted coconut if desired.