Step 1

In a medium saucepan, add in the 1/2 cup granulated sugar and cornstarch; whisk together until combined. Add in the half and half and eggs and whisk until smooth and combined. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then remove from heat and whisk in the butter, 1 & 1/4 cups sweetened flaked coconut, and vanilla extract, whisking vigorously until combined. Cover the pan with plastic wrap, placing the plastic wrap directly onto the custard for 30 minutes.

Step 2

Pour the custard into the prepared pie crust and smooth out the top. Refrigerate until set, about 1-2 hours.

Step 3

In the bowl of a stand mixer, beat the heavy whipping cream and confectioners' sugar together on high speed until stiff peaks form, about 5-7 minutes. Spread the whipped cream evenly over the pie; top with the toasted coconut. Store leftovers covered in the fridge up to 3 days.

Step 4

NOTE: to toast coconut, simply place the coconut in a dry small skillet and cook over medium-low heat for about 5-8 minutes, stirring occasionally, until nutty, fragrant and toasted. Cool.