Coconut cream pie

Total: 1 hour and 20 minutes; Active: 10 minutes; Chilling: 1 hour; Serving: 6 to 8

Flaky pie crust	1
Sugar	½ cup + 1/3 cup
Cornstarch	¼ cup
Half-and-half	2 cups
Egg yolks	4
Butter	3 tablespoons
Coconut, sweetened flaked	1 cup
Vanilla extract	2 ½ teaspoons
Whipping cream	2 cups
Coconut, toasted	Garnish

1. Preheat oven to 425°F.
2. Fit crust to 9-inch pie dish, folding under edges and crimp; prick bottom and sides with fork.
3. Line with foil, and bake for 10 minutes using pie weights or dried beans to keep the crust from bubbling, remove weights, and bake for another 12 to 15 minutes; set aside.
4. In a heavy saucepan, combine ½-cup sugar and cornstarch.
5. Whisk together half-and-half and yolks; gradually whisk egg mixture into sugar mixture.
6. Bring to boil over medium heat, whisking constantly; boil 1 minute more to thicken, and remove from heat.
7. Stir in butter, flaked coconut, 1-teaspoon vanilla until butter melts.
8. Cover with plastic wrap, placing directly on the filling; let stand 30 minutes.
9. Spoon custard into prepared crust, cover with clean plastic wrap, and chill 30 minutes, or until set.
10. Using an electric mixer, beat cream at high speed until foamy.
11. Gradually add 1/3-cup sugar and 1 ½-teaspoon vanilla, beating until soft peaks form.
12. Spread or pipe whipped cream over pie filling; garnish with toasted coconut.

Recipe from Southern Living 1001 Ways to Cook Southern.