Source  Mel's Kitchen Cafe

Recipe Added:  12/4/2011

Graham Cracker Crust: Preheat oven to 325. Pour graham cracker crumbs into bowl with sugar, stirring to combine. Drizzle butter over top and mix with a fork until crumbs are evenly moistened. Press crumbs evenly into bottom and sides of a pie plate. Bake 13-15 minutes until just barely beginning to brown. Remove from oven and cool completely before filling.

In a medium saucepan, combine half and half and coconut milk to equal 3 cups, egg yolks, sugar, cornstarch and salt. Bring to a boil over medium-low heat, stirring constantly. Remove from heat, and stir in coconut extract, vanilla, and 3/4 cup toasted coconut. Pour custard into baked and cooled pie shell. Chill 2-4 hours until firm. Top with whipped cream and coconut.

Sweetened Whipped Cream: Beat whipping cream until it starts to thicken. Add sugar, vanilla and beat until stiff peaks form.
Toast Coconut: spread coconut evenly into baking sheet and bake 325, tossing often, until lightly toasted, 12-15 minutes.

1. http://www.melskitchencafe.com/2009/09/old-fashioned-coconut-cream-pie.html

2. http://www.browneyedbaker.com/2012/06/13/coconut-cream-pie-recipe/