Coconut Cream Pie

Ingredients:

• 3/4 cup sugar, divided
• 1/4 cup cornstarch
• 2 cups half and half
• 4 egg yolks
• 3 tablespoons butter
• 1 cup flaked coconut
• 2 teaspoons vanilla extract, divided
• 1 baked 9-inch pastry shell
• 1 cup whipping cream
• toasted coconut chips for garnish

Instructions:

Combine 1/2 cup of sugar and cornstarch in a heavy saucepan, then gradually whisk in the half and half and egg yolks. Bring to a boil over medium heat, whisking constantly, then boil for 1 minute. Remove from the heat. Stir in the butter, coconut and 1 teaspoon vanilla. Cover tightly with plastic wrap and cool to room temperature. Spoon the custard mixture into a pastry shell and chill for 30 minutes or until set. Beat the whipping cream at high speed with electric mixer until foamy, then gradually add the remaining 1/4 cup of sugar and remaining vanilla, beating until soft peaks form. Spread or pipe the whipped cream over pie.