How to Make Coconut Cream Pie
To make coconut cream pie, start by mixing half-and-half, coconut milk, eggs, sugar, cornstarch and salt in a saucepan. Then, heat the mixture on the stovetop over low heat for 15-20 minutes. Next, add toasted coconut and coconut extract to the mixture, pour it into a pie shell, and refrigerate the pie for at least 2 hours. Finally, beat sugar, coconut extract, and cream to make whipped cream and then spread it on top of the chilled pie.
Mix the half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Pour 1 ⁄ 2 cups (350 ml) of half-and-half and 1 ⁄ 2 cups (350 ml) of coconut milk into a saucepan. Add 2 eggs, 3/4 cup (150 g) of granulated sugar, 1/3 cup (42 g) of cornstarch, and 1/4 teaspoon (1.5 g) of salt. Stir or whisk until the ingredients are combined. Whisk and cook the mixture for 15 to 20 minutes. Turn the burner to low and heat the pudding mixture until it bubbles. Whisk it constantly to prevent it from sticking to the bottom of the pan. Whisking constantly will also create the smoothest filling. Stir in 3/4 cup (75 g) of toasted coconut and extract. Turn off the burner and add the toasted coconut and 1 teaspoon (4.9 ml) of coconut extract. If you can't find coconut extract, substitute the same amount of vanilla extract. Spread the filling in a pie shell and refrigerate it for 2 to 4 hours. Get out 1 9 in (23 cm) [[Make Pie Crust|baked and cooled pie crust] and pour the hot filling into it. Put the pie in the refrigerator and chill it for at least 2 hours so the pudding cools and sets up. Use any type of pie crust you like. For example, try a chocolate sandwich cookie crust, a graham cracker crust, or a shortcrust pastry shell. Beat the remaining sugar, coconut extract, and cream to form peaks. Pour 1 ⁄ 4 cups (300 ml) of chilled whipping cream or heavy cream into a large mixing bowl and add the remaining 2 tablespoons (25 g) of granulated sugar along with the remaining ⁄ 8 teaspoon (0.62 ml) of coconut extract. Beat the topping on high speed until the cream whips and forms firm peaks. To save time, use whipped topping or canned whipped cream instead of making your own coconut whipped cream. Spread the whipped cream over the pie and top it with coconut. Remove the chilled pie from the refrigerator and spoon the coconut whipped cream evenly over the top. Then scatter 2/3 cup (40 g) of toasted and sweetened flaked coconut over the pie. Slice the cold pie and serve it. Cover the leftover coconut cream pie and refrigerate it for up to 2 to 4 days. Keep in mind that the whipped cream topping may weep the longer it's stored. Pulse 1 1/2 cups (210 g) of crumbs with 1/3 cup (30 g) of coconut. To make a shredded coconut graham cracker crust, put the graham cracker crumbs into a food processor or blender. Add 1/3 cup (30 g) of the shredded sweetened coconut and pulse the mixture until the coconut and crumbs are the same size. Mix in brown sugar, salt, and melted butter. Add 3 tablespoons (37.5 g) of brown sugar, 1 pinch of salt, and 6 tablespoons (85 g) of melted butter to the crumb mixture. Pulse to incorporate the butter. The crust mixture should be sandy once all the ingredients are combined. Press the crust into a pie plate and chill it for 30 minutes. Dump the crust mixture into a 9 in (23 cm) pie plate. Use the bottom of a measuring cup or your fingers to press the crust across the bottom and sides of the plate. Put the crust in the freezer while you make the filling. Whisk the pudding mix and milk until it's smooth. Put 2 3.4-ounce (96 g) boxes of instant coconut pudding mix into a large mixing bowl and pour in 3 ⁄ 2 cups (830 ml) of milk. Whisk the pudding until it's smooth and you don't see any powder on the sides of the bowl. If you can't find coconut pudding, use instant vanilla pudding instead. Let the pudding set up for 5 minutes. Set the pudding aside for 5 minutes so it thickens a little and firms up. This will ensure that the pie filling isn't too runny when you add the coconut and spread the topping on it. Stir in the shredded coconut and spread it in the cold pie crust. Add the remaining 2 cups (120 g) of shredded sweetened coconut to the pudding filling. Stir gently to combine the pudding and coconut. Then take the chilled pie crust out of the freezer and spoon the filling into it. Cover and refrigerate the pie for at least 3 hours. Cover the coconut cream pie with plastic wrap and chill it until the filling is firm. This may take up to 4 hours. If you'd like to make the pie in advance, refrigerate it for up to 3 days. Top the pie with cream or topping and toasted coconut before serving. Make 1 to 2 cups (60 to 120 g) of whipped cream or thaw whipped topping. Spoon the whipped cream or topping over the chilled pie. Then sprinkle 1 cup (60 g) of toasted coconut on top before you slice the pie. Store the leftover pie in the refrigerator. If you used whipped cream, store the pie for up to 1 day. If you used whipped topping, refrigerate the pie for up to 3 days. 
Mix the half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Whisk and cook the mixture for 15 to 20 minutes. Stir in 3/4 cup (75 g) of toasted coconut and extract. Spread the filling in a pie shell and refrigerate it for 2 to 4 hours. Beat the remaining sugar, coconut extract, and cream to form peaks. Spread the whipped cream over the pie and top it with coconut. Pulse 1 1/2 cups (210 g) of crumbs with 1/3 cup (30 g) of coconut. Mix in brown sugar, salt, and melted butter. Press the crust into a pie plate and chill it for 30 minutes. Whisk the pudding mix and milk until it's smooth. Let the pudding set up for 5 minutes. Stir in the shredded coconut and spread it in the cold pie crust. Cover and refrigerate the pie for at least 3 hours. Top the pie with cream or topping and toasted coconut before serving. 