°1/2 package (1 crust) Pillsbury™ Refrigerated Pie Crusts, softened as directed on box
°125 ml (1/2 cup) sugar
°60 ml (1/4 cup) cornstarch
°500 ml (2 cups) half and half cream
°4 egg yolks
°45 ml (3 tbsp.) butter
°250 ml (1 cup) flaked coconut
°12.5 ml (2 1/2 tsp) vanilla
°500 ml (2 cups) whipping cream
°75 ml (1/3 cup) sugar
°Toasted coconut, if desired


Preheat the oven to 230°C (450°F). Bake pie shell as directed on box for pie crust, using a 9-inch (23 cm) glass pie plate. Let cool completely.
Meantime, in  saucepan, combine 125 ml (1/2 c) sugar and cornstarch. In a small bowl, beat the half and half cream and egg yolks with a whisk. Gradually add egg mixture to sugar mixture; bring to a boil over medium heat, stirring constantly. Boil for 1 minute uncovered, then remove from heat. Stir in the butter, 250 ml (1 cup) of coconut and 5 ml (1 tsp) of vanilla. Cover with plastic wrap, placing wrap directly over pastry cream; let stand 30 minutes. Spoon the pastry cream over the cooled baked crust. Cover; refrigerate for about 30 minutes or until the mixture is hardened.
In medium bowl, beat whipping cream with electric mixer on high speed until fluffy; gradually add 75 ml (1/3 cup) and 7.5 ml (1 1/2 tsp) of the remaining vanilla, beating until soft peaks form. Spread the whipped cream over the pie. Sprinkle with toasted coconut. Keep refrigerated.

Enjoy !