Method

1. Add shredded coconut to cream and let stand at room temperature for 30 minutes before using.
2. Bake pie shell according to package directions. Let cool.
3. In saucepot, heat cream and coconut over medium heat until steaming.
4. In large bowl, whisk 1⁄2 cup (125 mL) sugar with cornstarch; whisk in eggs until blended.
5. Gradually whisk half of the hot cream mixture into egg mixture; whisk egg mixture back into pot.
6. Cook and stir over medium heat for about 10 minutes or until thickened to pudding consistency.
7. Transfer to bowl; stir in vanilla and coconut extract.
8. Place plastic wrap directly on surface; refrigerate until cool.
9. In bowl, using electric mixer, whip cream to soft peaks; add icing sugar and continue whipping until stiff peaks form.
10. Evenly dollop whipped cream over the pie.
11. Sprinkle with toasted coconut. Refrigerate for 1 hour.