Coconut Cream Pie

Ingredients:

3/4 cup granulated 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

Garnish: toasted coconut chips

Directions:

Combine 1/2 cup sugar and cornstarch in a heavy saucepan; gradually whisk in half-and-half and egg yolks. Bring to a boil over medium heat, whisking constantly; boil for 1 minute. Remove from heat.

Stir in butter, coconut, and 1 teaspoon vanilla. Cover tightly with plastic wrap, and cool to room temperature. Spoon custard mixture into pastry shell, and chill for 30 minutes or until set.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add remaining 1/4 cup sugar and remaining 1 teaspoon vanilla, beating until soft peaks form. Spread over the pie. Garnish with toasted coconut if desire.

Note: instead of using the whipping cream, you may substitute meringue