Coconut Cream Pie

Ingredients: 
1 prepared chocolate crumb pie crust
1 3/4 cups sweetened shredded coconut (1/2 cup divided for topping)
1 3/4 cup whole milk (or coconut milk or combo of both)
4 large egg yolks
1/2 cup sugar
1/3 cup cornstarch
1 1/4 tsp pure vanilla extract (divided)
1/2 tsp salt
1 1/2 cups heavy cream
3 tbsp powdered sugar

Directions: 
Set oven to 350 degrees.  Spread 1/2 cup coconut on a rimmed baking sheet.  Bake until gold brown, 10-12 minutes, tossing occasionally, let cool. In a small saucepan, whisk together milk (or coconut milk), egg yolks, sugar, cornstarch, 1 3/4 tsp vanilla, and salt.  Cook over medium-high, whisking constantly, until bubbles form at the edge and mixture thickens, about 5 minutes.  Stir in 1 1/4 cup coconut.  Pour filling into cookie crust and smooth top.  Refrigerate until filling is chilled and completely set, about 2 hours.  Make whipped cream by whipping cream with 3 tbsp powdered sugar, and 1/2 tsp of vanilla until soft peak forms.  Top pie with whip cream and toasted coconut.