coconut cream (unsweetened)
toasted coconut for garnish
Wisk together in a heavy sauce pan sugar, cornstarch, salt, coconut cream and half and half.
Stir continuously until it starts to thicken
Once thick , temper beaten egg yolk with a little of the hot mixture . Add egg mixture to the pan slowly, stirring continuously.
Cook for 2 to 4 minutes over medium heat until nice and thick. remove from the stove.
Stir in coconut, butter and vanilla and pour into baked pie crust.
Beat whipping in a seperate bowl and gradually add sugar and vanilla.
Pile on top of pie filling and top with toasted coconut. Keep refrigerated.