Thick Coconut Custard Pie

An excellent pie filling. I used my usual all butter pie crust and an 8 1/2" inch aluminum pie plate (I was transporting the pie and didn't want to worry about taking a pie plate back). This leads to my only complaint about this recipe: it was sufficient to fill that pie plate to the brim. Had I used the suggested larger, deep-dish pie plate, it would have been insufficient. Now to the good part: the custard was velvety and rich tasting without being overly sweet. (I did use unsweetened coconut.) And much of the coconut rose to the top during and baking and browned beautifully which gave the pie a lovely appearance. I did not use the suggested garnishes as we felt they were unnecessary--the pie was delicious on its own. I used the heavy cream and half and half and the optional coconut extract. This will definite be made again.