Coconut Custard Pie

Preheat oven to 375. Beat eggs in large bowl w electric mixer at medium speed until combined well. Beat in 3/4 c + 2 T sugar, milk, half-and-half, 1 tsp vanilla and salt, then stir in flaked coconut. Pour custard into pie shell and cover edge of pie w foil. Bake in middle of oven until custard is set 2″ from edge, but still jiggles slightly in center, 30-40 min. Cool completely on rack, about 1.5 hours. Reduce temp to 350. Spread coconut shaving in shallow baking pan and bake in middle of oven, stirring once, until pale golden, about 5 min (watch carefully, it burns easily). Cool in pan on rack. Just before serving, beat cream w 2 T sugar and .25 tsp vanilla in a bowl w cleaned beaters at medium speed until it just hold soft peaks. Spread cream over pie and sprinkle w toasted coconut.

Egg 5 large
Sugar 0.75c plus 2T
Milk 2c
Half and Half 0.5c
Vanilla 1tsp
Salt 0.25tsp
Coconut 1c sweetened flaked
Coconut 0.5c fresh shavings
Heavy Cream 1c chilled
Sugar 2T
Vanilla 0.5tsp