FILLING

1. Slightly whisk the eggs in a medium bowl and set aside.
2. In a medium pan, combine the cornstarch, sugar, and salt. Add the milk, half and half and cream of coconut and cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove pan from the heat.
3. Pour about half of the hot mixture into the egg yolks, while whisking constantly, to prevent the hot mixture from cooking the eggs. Continue whisking until the hot mixture and eggs are thoroughly combined.
4. Pour the egg mixture back into the pan with the remaining hot mixture and return to medium heat. Bring mixture back to a bubbling boil while whisking constantly. Once the mixture has thickened and comes to a boil, remove it from the heat.
5. Add the vanilla and butter and whisk until blended. Add the coconut and whisk until blended again.
6. Pour the filling into a pre-baked 9″ deep dish pie shell and place a piece of plastic wrap over the filling. Refrigerate.

WHIPPED CREAM

1. Pour the heavy whipping cream into the bowl of a stand mixer. Add the vanilla and the powdered sugar. Using the whisk attachment, whisk the mixture on low speed until the powdered sugar is incorporated. Turn mixer to medium for a few seconds, then to high speed.  Continue mixing on high speed until stiff peaks form.  Refrigerate until ready to use.

COCONUT GARNISH

1. Spread the coconut out on a cookie sheet.  Place on a top oven rack and turn on the broiler.  Watch the coconut closely.  It will suddenly start to toast and brown very quickly.  DO NOT take your eyes off of it.  Remove promptly as soon as some of it starts to turn golden brown.  Allow the coconut to cool.  Place in an airtight sandwich bag or container until ready to use.  Place a dollop of whipped cream on each serving and sprinkle the coconut over it.