Prepare and bake pie crust according to one-crust package directions; set aside.
In medium saucepan over medium heat, combine coconut milk, half & half, sugar, corn starch, egg yolks and salt. Bring to a boil, stirring constantly. Remove from heat; stir in 1 cup coconut. Pour into baked pie shell. Refrigerate until firm (about 1-2 hours).
Meanwhile, toast remaining coconut according to package directions. Remove pie from refrigerator; top with whipped topping and toasted coconut.
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