Coconut Cream Pie

Coconut Cream Pie

1/2 cup plus 2 tablespoons sugar
1/4 cup corn starch
1/8 teaspoon salt
5 large egg yolks, lightly beaten
2 cups milk
1/2 cup evaporated milk
1 teaspoon vanilla
1 teaspoon coconut flavor
2 tablespoon unsalted butter
1 cup coconut
1 pie shell

Whisk the sugar, cornstarch and salt together in a medium saucepan.  Add the yolks, then immediately but gradually whisk in the milk and evaporated milk.  Cook over medium heat, stirring frequently at first, then constantly as  the mixture starts to thicken and begins to simmer, 8 to 10 minutes.  Once the mixture simmers, continue to cook, stirring constantly, for 1 minute longer.  Remove the pan from the heat; add 1 cup coconut,  whisk in the butter, vanilla extract and coconut flavoring.  Pour the filling into a shallow pan.  Put plastic wrap directly on the filling surface to prevent a skin from forming;  cool until warm, 20 to 30 minutes.  Pour the warm filling into the pie shell and, once again, place a sheet of plastic wrap directly on the filling surface.  Refrigerate the pie at least 3 hours.  Before serving top with whipped cream and toasted coconut