Oh my, oh my, this is my favorite recipe for Coconut Cream Pie! I found it on allrecipes years ago and have tweaked it here and there, and now it is my go-to recipe.

Ingredients:
1 nine inch pie crust, baked and cooled. (my recipe here)

1 cup sweetened, flaked coconut
3 cups half and half
2 eggs
3/4 cups granulated sugar
1/4 tsp salt

1/2 cup all purpose flour
1 tsp vanilla extract
1/2 tsp coconut extract

2 cups of homemade whipping cream (I like to add a little vanilla instant pudding mix to my homemade whipping cream for pies as an easy way to stabilize it)
1 cup of large coconut chips (I buy mine at Trader Joes)
3 tablespoons granulated sugar
1 tablespoon water

Directions:
Bake your pie crust until golden and set aside.  Now, prepare the filling:

1. Preheat oven to 350 degrees F.
2. Spread the sweetened, flaked coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in the toasted coconut and the vanilla and coconut extract. 
4. Pour the filling into the pie shell and chill until firm, about 4 hours.
5. While your pie is chilling, take your coconut chips and mix them on a baking sheet with 3 tablespoons granulated sugar and 1 tablespoon of water.  Place in a 400 degree oven, watching them carefully, stirring intermittently, until they are golden brown.  Set aside to cool.
6. Top with whipped cream and coconut chips and serve.