On the stove in a medium saucepan, combine sugar, cornstarch, half and half and egg yolks and whisk until well combined. Bring to boil over medium high heat while constantly stirring. Boil for 1 minute and remove from heat. Stir in butter, coconut and vanilla.
Pour cream into medium bowl and cover with saran wrap. To avoid the sticky film, place saran wrap directly on cream and let sit for 30 minutes.
Spoon coconut cream into pie crust and spread evenly. Cover and refrigerate until set, about 45 minutesto an hour.
Whipped Cream Topping
Beat whipping cream at high speed in a mixing bowl. Gradually add in sugar, vanilla and coconut extract. Beat until stiff peaks form.
Spead evenly over pie and sprinkle with toasted coconut.