Coconut Cream Pie

When it comes to pie recipes, coconut pie takes the blue ribbon. 

Coconut Cream Pie
1 - 9 " pie crust, baked
Pie Filling:
1/2 c. sugar 
1/4 c. cornstarch 
2 c. half-and-half 
4 egg yolks 
3 T. butter 
1 c. sweetened flaked coconut 
1 t. vanilla
Whipped Cream:
2 c. whipping cream 
1/3 c. sugar 
1 1/2 t. vanilla
Garnish: toasted coconut 
Combine sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat. Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set. 
Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish, if desired.