Coconut Cream Pie

Preheat the oven to 375°F (190°C).

Roll out the pie crust and fit it into a 9-inch pie plate. Crimp the edges and poke the bottom and sides with a fork.

Bake the crust according to package or recipe directions until golden brown. Let it cool completely.

Make the Custard Filling:

In a medium saucepan, whisk together sugar and cornstarch. Gradually add the half-and-half and egg yolks, whisking until smooth.

Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Let it boil for 1 minute, then remove from heat.

Stir in the butter, flaked coconut, and vanilla extract. Let the filling cool for 30 minutes.

Assemble the Pie: