Combine 1/2 cup sugar and the cornstarch together in a saucepan. Whisk together the half and half and the egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.
Stir in butter, 1 cup coconut, vanilla extract, and coconut extract. Pour the mixture into a bowl then cover with plastic wrap, placing plastic wrap directly on filling in a bowl; let stand 30 minutes. Place into the refrigerator for at least 30 minutes up to 24 hours. Side Note: I had mine in there for 24 hours for convenience.
Fit one pie crust into a 9-inch pie plate according to the package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Bake according to the package directions for a one-crust pie, about 10-12 minutes. Let the pie crust cool completely. Leave the oven turned on.
While the pie cools, add the remaining 1/2 cup of shredded coconut to a silpat lined baking sheet. Place into the oven and bake, watching carefully so it doesn't burn, until it's golden brown. About 5 minutes. Remove from the heat and set aside to cool.
Spoon custard mixture into prepared crust, cover, and chill for 30 minutes or until set. Side Note: If you let it sit in the refrigerator for 24 hours then you can skip this chilling it in the refrigerator for 30 minutes.
Pour the whipping cream into a bowl and add powdered sugar. Gently remove the seeds from the vanilla pod and place them into the whipping cream. Using a beater, mix on high until the whipping cream is thick and fluffy.
Spoon the whipped cream over the top of the coconut cream filling making it domed. Sprinkle the top with toasted coconut. Place into the refrigerator until serving. Slice & serve. Enjoy!