CREAMY COCONUT PIE

1

Preheat the oven to two hundred thirty°C (450°F). Bake pie shell as directed on box for pie crust, using a 9-inch (23 cm) glass pie plate. Let cool completely.

2

Meantime, in  saucepan, combine one hundred twenty five  ml (half c) sugar and cornstarch. In a small bowl, beat the half and half cream and egg yolks with a whisk. Gradually add egg mixture to sugar mixture; bring to a boil over medium heat, stirring constantly. Boil for one minute uncovered, then remove from heat. Stir in the butter, two hundred fifty  ml (1 cup) of coconut and five ml (one tsp) of vanilla. Cover with plastic wrap, placing wrap directly over pastry cream; let stand thirty minutes. Spoon the pastry cream over the cooled baked crust. Cover; refrigerate for about thirty minutes or until the mixture is hardened.

3

In medium bowl, beat whipping cream with electric mixer on high speed until fluffy; gradually add 75 ml (1/3 cup) and 7.5 ml (1 1/2 tsp) of the remaining vanilla, beating until soft peaks form. Spread the whipped cream over the pie. Sprinkle with toasted coconut. Keep refrigerated.