Bake the pie crusts on a baking sheet for about 5 minutes in a 375 degree oven. I brushed mine with egg white, but I don't recommend it because it made the crusts a little bit too firm.

In a heavy saucepan, combine the sugar, cornstarch and egg yolks, then gradually whisk in the half and half. Put the saucepan over medium heat and whisk until it thickens and boils. Whisk as it boils for 1 minute, then remove from heat and whisk in the butter until it melts. Stir in the extracts and coconut. Let cool slightly, then divide among five or six shells (I only used five, but you could stretch to six). Chill until cold.

Prepare topping. Beat cream until soft peaks start to form, then add sugar and vanilla and keep beating just until stiff. Pipe big gobs of whipped cream over each pie.

Toast the coconut at 350 for about 5 minutes or just until edges start to brown. Stir it around and let cool. Sprinkle over pies.