• In medium sauce pan, combine sugar and cornstarch. Add half and half and egg yolks and whisk until well combined. Bring to boil over medium heat, stirring constantly. Boil 1 minute and remove from heat. Stir in butter, coconut and vanilla.
• Pour into medium bowl, cover with saran wrap directly on the filling itself to avoiding a sticky film on top. Let sit for 30 minutes.
• Spoon coconut mixture into pie crust and careful speed to evenly distribute. Cover and refrigerate for 30 minutes or until set.

Coconut Whipped Cream Topping

• In a medium mixing bowl beat whipping cream at high speed. Gradually add sugar, vanilla and coconut extract. Beat until stiff peaks form. You don't want them to be soft but you don't want them to become butter either :)
• Spread evenly over pie and sprinkle the top with toasted coconut.