Coconut Cream Pie

Made by: Marné

1 can coconut milk
1 cup half and half
2 eggs
3/4 cup white sugar
1/3 cup corn starch
1/4 tsp salt
1 cup flaked coconut, divided
1 tsp vanilla

pie crust
whipped cream

In a saucepan combine coconut milk, half and half, eggs, white sugar, corn starch,  and salt.  Stirring constantly, bring to a boil over low heat. When thickened, stir in 3/4 cup coconut and vanilla.  Pour into baked pie crust and chill for 2-4 hours.  Toast remaining coconut and sprinkle on top.  Serve with whipped cream.