Coconut Cream Pie

1/2 cup toasted sweetened flaked coconut

 Toasted Coconut Topping

Spread coconut evenly on a rimmed baking sheet. Place into 350º F oven
for 8-10 minutes until coconut has just begun to turn brown. Stir often to prevent burning.
Set aside to cool.  (Note:  Can also be toasted in a non stick skillet. Stirring often.)

Coconut Custard

Add sugar and cornstarch, and salt to a heavy-bottomed saucepan over medium-low heat. Whisk in coconut milk and cream. Cook until the mixture thickens and starts to bubble. Cook for a few minutes. Whisk egg yolks and add half of the hot custard.   Stir mixture back into remaining filling and cook for two or three  minutes stirring continuously with wooden spoon.   Do not bring to a full boil. 

Remove from heat and add butter, toasted coconut and vanilla.  Cool before adding to pie crust.  Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes. (Took 90 minutes for pie to be completely chilled).

Topping

Add powdered sugar and heavy whipping cream to large bowl. Whisk with an electric mixer just until stiff peaks form. Add vanilla and whisk just until combined.

Spread whipped cream on top of coconut custard and garnish with toasted coconut.  Refrigerate until ready to serve.