If you’re using store-bought pie dough, follow the package instructions to fit it into your 9-inch pie dish. If making from scratch, roll out your dough and place it in the dish, crimping the edges. Preheat your oven to 350°F (175°C) and bake the crust for 10-15 minutes until lightly golden. Allow it to cool completely.
In a medium saucepan, whisk together the sugar and cornstarch. Gradually add the half-and-half while whisking to combine. Cook the mixture over medium heat until it thickens and comes to a gentle boil, stirring constantly.
In a separate bowl, beat the egg yolks. Once the filling is thickened, slowly pour a small amount of the hot mixture into the egg yolks, whisking constantly to temper them. This prevents the eggs from scrambling. Pour the egg mixture back into the saucepan and cook for another 2-3 minutes until thickened.
Remove the saucepan from heat and stir in the toasted coconut, butter, and vanilla extract. Mix until well combined. Pour the coconut filling into the cooled pie crust, smoothing the top with a spatula.
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set. This step is crucial for achieving the perfect texture.
In a mixing bowl, whip the heavy cream with the sugar and vanilla extract until stiff peaks form. This will be your delicious topping.
Once the pie is set, remove it from the refrigerator. Spread the whipped cream evenly over the top of the pie. Garnish with additional toasted coconut flakes if desired. Slice and serve chilled, enjoying every creamy bite!
