Coconut Cream Pie

• 1 9-inch deep dish pie crust, baked per package instructions and cooled
• Coconut Custard
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1 pinch salt
• 2 cups half-and-half
• 6 large eggs, at room temperature, lightly beaten
• 2 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• 1 1/4 cups shredded coconut, lightly toasted
• Whipped Topping
• 1 cup heavy cream, very cold
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract
• Garnish
• 1/4 cup shredded coconut, lightly toasted
• 1/4 cup macadamia nuts, chopped and toasted

1. To make Custard: In heavy saucepan, whisk together sugar, cornstarch, an salt.
2. Slowly stir in the half-and-half until smooth.
3. Bring to a boil over medium-high heat, stirring constantly.
4. Lower heat to maintain simmer and cook, stirring constantly 2 to 3 minutes.
5. Place egg yolks in a bowl and slowly whisk 1 cup of hot cream into them.
6. Pour mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and just begins to"steam", 4 to 5 minutes.
7. Do not let boil.
8. Remove pan from heat and stir in butter and vanilla until smooth.
9. Strain through a fine-mesh sieve into a bowl.
10. Cover with plastic wrap directly on the surface and cool on a wire rack.
11. When cool, gently fold in the coconut.
12. Chill for 1 hour.
13. Make the whipped cream: Put cream, sugar and vanilla in a bowl and beat until thickened using an electric mixer on high.
14. Assemble pie: Pour the cooled custard into the prebaked crust.
15. Mound the whipped cream over the filling and sprinkle with the coconut and nuts.
16. Chill for 2 hours before serving.

dish pie crust, coconut custard, sugar, cornstarch, salt, eggs, unsalted butter, vanilla, shredded coconut, topping, heavy cream, powdered sugar, vanilla, shredded coconut, nuts

Taken from www.food.com/recipe/coconut-cream-pie-29539 (may not work)