1 1/2 C Graham Crumbs
1/4 C Sugar
6 T Butter melted
Stir all together and press in 9-10" pie pan
3 Egg Yolks
1 t Coconut Extract
1/2 C Sugar
3 Heaping T cornstarch
3 C Half and Half
1 C Flaked and Sweetened Coconut
1/2 C Heavy Cream
mix yolks and extract, set aside.
Combine sugar, cornstarch , half and half in heavy sauce pan over medium high. Bring to boil stirring constantly.
When it starts to bubble and 1/2 C of mixture to eggs very slowly to temper them. Return all to the saucepan whisking constantly over medium low. When the sauce is thick and coats the back of a spoon remove from heat and stir in coconut. Cool to room temperature and turn into the crust. Chill for 2 hours. Whip cream (1/2 T powdered sugar) and spoon over pie.