Step 1

Prepare the crust: Preheat the oven to 375°F. If using your own homemade pie crust, remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out. Lightly flour your work surface. Roll out the pie dough until it's about ⅛-inch thick and 12-inch round. Place the pie dough lightly into a 9-inch pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. Crimp the edge and cut off excess dough. Transfer to the fridge to chill the pie dough for 15 minutes or until firm. Place a piece of parchment paper over the pie shell and fill it with pie weights, do this with store bought pie shell as well. If you don't have pie weights, you can use dry beans. Place the pie shell into the oven and blind bake it for 25 minutes. Remove the weights and parchment paper, prick the bottom of the pie shell with a fork to let the air out, and return to the oven. Bake for an additional 10 minutes until the bottom is golden and dry. Let it cool.

Step 2

Make the filling: To a saucepan, add the granulated sugar, cornstarch, salt and whisk together to break up the cornstarch clumps. Whisk in the coconut milk and half and half gently until smooth. Add the egg yolks and continue whisking until smooth. Cook over medium-high heat while continuously whisking until the filling thickens, for about 7 to 8 minutes.

Step 3

Strain the filling and set: Add the vanilla and coconut extract and whisk until combined. Strain the coconut cream filling through a fine sieve. Pour the warm filling into the pie crust and smooth the top if needed. Place a piece of plastic wrap over the filling, this will ensure that it won't form a skin or film over the top. Transfer the pie to the fridge and chill for at least 4 hours to overnight or until completely set.

Step 4

Make the topping: In a mixing bowl, mix together the whipping cream with the powdered sugar until stiff peaks form. Top the coconut cream pie with the whipped cream then with the toasted coconut. Serve immediately.