Materials:

• 1 graham cracker pie crust
• 2 1/2 cups half & half
• 2 egg yolks
• 1/4 cup sugar
• 1/3 cup corn starch sifted
• 1 tsp vanilla
• 2 tbs. unsalted butter
• 1 1/2 cups sweetened coconut flakes
• 2-3 cups Cool Whip

Process:

1. In a medium sized sauce pan add in the half & half, egg yolks, sugar, corn starch and vanilla. Place over medium heat stirring constantly.
2. Cook until mixture thickens, about 3-5 minutes.
3. Add in the butter and 1 cup of coconut flakes. Stir until the butter melts completely.
4. Pour the mixture into a clean bowl and cover with some plastic wrap making sure the wrap touches the custard. Set aside to cool completely.
5. In a skillet over medium heat add in 1/2 cup of coconut flakes. Stirring constantly cook the coconut until it turns a nice golden brown color. Take off the flame and set aside to cool completely.
6. Once the custard mixture cools add in 1 cup of Cool Whip and fold into the custard mixture. Pour that out into the graham cracker crust.
7. Top with desired amount of Cool Whip and the toasted coconut. Place into the fridge for a few hours and then ENJOY!