Coconut Cream Pie Made With Half & Half

In a heavy saucepan, combine the sugar and cornstarch.

Whisk in the egg yolks. Turn heat to medium and gradually whisk in the half & half. Continue whisking until mixture starts to boil, them continue whisking after it boils for another minute.

Remove from heat and whisk in the butter, salt, both extracts and the coconut. Put in a bowl, press a piece of greased wax or parchment paper over to keep skin from forming and let cool to room temperature. When cool, transfer to your baked pie shell and chill.Whip the cream until soft peaks form, then add powdered sugar and beat until stiff. Beat in vanilla. Pipe or spread over the pie.If you have some additional coconut, toast it in a dry skillet, let cool and sprinkle over the top for garnish.