COCONUT CREAM PIE

Steps:

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