Crust:
1 1/2 C Graham Crumbs
1/4 C Sugar
6 T Butter melted

Stir all together and press in 9-10 pie pan

Filling
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.