Rich Coconut Cream Pie

1 refrigerated piecrust
1/2 cup sugar
1/4 cup cornstarch
2 cups half and half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
2-1/2 teaspoons vanilla extract, divided
2 cups whipping cream
1/3 cup sugar
Toasted coconut for garnish

Directions:
1.Place piecrust in a 9-inch pie plate and crimp the edges. Prick bottom of crust with a fork in 7 or 8 places. Bake according to directions.
2. In a heavy saucepan, stir sugar and cornstarch together. In a small mixing bowl, whisk together half and half and egg yolks. Gradually stir egg yolk mixture into sugar mixture, while heating over medium heat to boiling. Boil for 1 minute, while stirring, and remove from heat. Stir in butter, 1 teaspoon vanilla extract, and coconut. Cover the pan with plastic wrap, pressing the wrap down onto the top of the filling and let stand for 30 minutes. Then spoon the filling into the prepared pie crust and chill for 30 minutes or until set.
3.With electric mixer, beat whipping cream at high speed until cream is foamy. Add 1/2 cup sugar and 1-1/2 teaspoons vanilla, and beat until cream forms and holds soft peaks. Spread over pie filling, garnish with toasted coconut, and chill until ready to serve.

Notes:
Toast the coconut for the garnish while you are baking the piecrust. Place 2 tablespoons coconut in an oven-proof dish; stir occasionally until lightly browned.