Coconut Cream Pie

​pastry for single-crust pie, unbaked
½ cup plus 2 tablespoons sugar, divided
¼ cup cornstarch
2 cups half and half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
2 ½ teaspoons vanilla, divided
1 ½ cups cream
additional sweetened flaked coconut, toasted, for garnish
 
1.  Preheat oven to 400 degrees.  Line a 9-inch pie plate with crust and crimp edges.  Prick bottom with a fork and bake until golden, about 15 minutes.  Cool on a wire rack. 
 
2.  In a heavy saucepan, whisk together the ½ cup sugar and cornstarch.  In a glass bowl or measuring cup whisk together half and half and egg yolks.  Gradually incorporate into sugar mixture and bring to a boil over medium, whisking constantly.  Stir and boil for 2-3 minutes and remove from heat.
 
3.  Stir in butter, coconut, and 1 teaspoon vanilla.  Let stand for 15 minutes, whisking occasionally to release heat.  Transfer to piecrust, smooth, top, and chill for 1 hour.
 
4.  Beat cream, remaining 2 tablespoons sugar and remaining 1 ½ teaspoons vanilla until soft peaks form.  Spread or pipe over filling and garnish with toasted coconut before serving.
 
Added September 2018; revised January 2019