Coconut Cream Pie - cooking recipe

Ingredients

1 9-inch deep dish pie crust, baked per package instructions and cooled
Coconut Custard
2/3 cup sugar
1/4 cup cornstarch
1 pinch salt
2 cups half-and-half
6 large eggs, at room temperature, lightly beaten
2 tablespoons unsalted butter
1 tablespoon vanilla extract
1 1/4 cups shredded coconut, lightly toasted
Whipped Topping
1 cup heavy cream, very cold
1 tablespoon powdered sugar
1 teaspoon vanilla extract
Garnish
1/4 cup shredded coconut, lightly toasted
1/4 cup macadamia nuts, chopped and toasted

Preparation

To make Custard: In heavy saucepan, whisk together sugar, cornstarch, an salt.
Slowly stir in the half-and-half until smooth.
Bring to a boil over medium-high heat, stirring constantly.
Lower heat to maintain simmer and cook, stirring constantly 2 to 3 minutes.
Place egg yolks in a bowl and slowly whisk 1 cup of hot cream into them.
Pour mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and just begins to\"steam\", 4 to 5 minutes.
Do not let boil.
Remove pan from heat and stir in butter and vanilla until smooth.
Strain through a fine-mesh sieve into a bowl.
Cover with plastic wrap directly on the surface and cool on a wire rack.
When cool, gently fold in the coconut.
Chill for 1 hour.
Make the whipped cream: Put cream, sugar and vanilla in a bowl and beat until thickened using an electric mixer on high.
Assemble pie: Pour the cooled custard into the prebaked crust.
Mound the whipped cream over the filling and sprinkle with the coconut and nuts.
Chill for 2 hours before serving.