Bake crust and let cool completely. Place Coconut in food processor and shred to a finer coconut. Toast 1/3 cup coconut in oven on a cookie sheet at 350 degrees F. Watch closely, coconut will burn easily, when light gold, remove from oven and cool; set aside.
Separate egg yokes and beat to mix together. In a medium sauce pan, combine sugar and corn starch, slowly stir in half and half. Heat over medium low heat, stirring constantly as mixture will form lumps easily. When mixture begins to thicken slightly, reduce heat and add one cup of custard to the beaten egg yokes; blend well. Return egg mixture to remaining custard. If mixture is not thick enough, mix 1 Tbsp of corn starch with 1/4 cup of milk and slowly stir into custard until thickened. Stir in one cup of coconut, butter, vanilla, and coconut extract. Let mixture cool completely then pour by spoon fulls into prepared pie crust and smooth to get an even look.
In a very cold mixing bowl, beat heavy cream with confectioners' sugar until thickened. Spread over top of pie and sprinkle with toasted coconut, Keep refrigerated.