2/3 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 cups half-and-half
3 eggs, slightly beaten
1 tablespoon butter
2 tablespoons vanilla extract
1/2 cup flaked coconut
3 tablespoons powdered cocoa
3 tablespoons granulated sugar
2 tablespoons half-and-half
1 baked 8-inch piecrust
Procedures : Layer bottom of piecrust with 1/2 cup chopped Macadamia nuts before baking.
In medium saucepan, stir together 2/3 cup sugar, cornstarch, salt, and 3 cups half and half; blend in eggs. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.
Remove from heat; stir in butter and vanilla extract. Pour 1 1/2 cups cream filling into a small bowl. Stir in 1/2 cup coconut.
Pour coconut filling into baked pie crust.
Stir together cocoa, 3 tablespoons sugar and 2 tablespoons half-and-half; blend into remaining filling in saucepan. return to heat; heat to just boiling, stirring constantly.
Remove from heat; cool slightly. Pour over coconut filling.
Cover with plastic wrap; refrigerate until cold. Just before serving, top with whipped cream and sprinkle with toasted flaked coconut and chocolate curls. Enjoy