Creamy Coconut Cream Pie

                                      Makes 8 servings
1/2                           (15-ounce) package refrigerated piecrusts
1/2                           cup sugar
1/4                           cup cornstarch
2                              cups half-and-half
4                              egg yolks
3                              tablespoons butter
1                              cup sweetened flaked coconut
2-1/2                       teaspoons vanilla extract, divided
2                              cups whipping cream
1/3                           cup sugar
                         **Garnish: toasted coconut**
1.          Fit 1 piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
2.           Bake according to package directions for a one-crust pie.
3.           Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat. Stir in butter, 1 cup coconut, and 1 teaspoon vanilla.
4.           Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.
5 .          Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish, if desired.