1 1/2 c. half-and-half
1 1/2 c. coconut milk a little less than 1 can
3/4 c. sugar
1/3 c. corn starch
1/4 tsp. salt
1 c. flaked coconut toasted
1 tsp coconut extract or vanilla extract
9 inch pie shell baked.
1 pint whipping cream the kind you have to whip yourself, not the pre-made, frozen stuff!
1/4-1/2 c. powdered sugar to taste
1 tsp. coconut extract
In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt.
Bring to a boil over LOW heat (using a double-boiler works best), whisking constantly.
When it starts to boil a little bit and thickens up to about the consistency of a thick pudding (this takes about 15-20 minutes so BE PATIENT), remove from heat.
Stir in 3/4 cup of the coconut and the coconut (or vanilla) extract.
Pour into pie shell and chill for 2 to 4 hours, or until firm.
While pie is cooling, whip together topping ingredients with electric beaters.
When pie is completely cooled, top with whipped topping and sprinkle on remaining toasted coconut.