Coconut cream pie

1. Fit 1 piecrust into a 9-inch pie plate . Prick bottom and sides of piecrust with a fork. Bake.
Combine 1/2 cup sugar and cornstarch in a heavy saucepan.
Whisk together half-and-half and egg yolks.
Gradually bring to a boil over medium heat, whisking constantly.
Boil 1 minute; remove from heat.
Stir in butter, coconut, and 2 teaspoons vanilla.
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.
Beat whipping cream at high speed with an electric mixer until foamy, gradually add 1/3 cup sugar and remaining teaspoon of vanilla, beating until soft peaks form.
Spread cream over pie filling. Garnish with toasted coconut.