Great grandma's coconut cream pie

This coconut pie recipe, I really went looking for it a long way, about 50 years in the past to be precise. A mother's recipe from the 50s and 60s, this very rich and creamy tart is pleasantly flavored with coconut.

* Ingredients:

☞  400 ml coconut milk (14 ounces)
☞  400 ml coffee cream (14 ounces of half and half)
☞  2 eggs
☞  150 g white sugar (3/4 cup)
☞  65 g cornstarch or cornstarch (1/2 cup)
☞  1 jar of betty crocker fluffy white or philadelphia frosting,
☞  1 pinch of salt
☞  1 teaspoon of vanilla extract
☞  1 ready-made graham cracker pie crust 22.5 cm in diameter
☞  100 g grated coconut (1 1/4 to 1 1/2 cups)

* Preparation:

Take a pan
Add the coconut milk, cream, cornstarch, sugar, salt and eggs
Mix well
Heat medium heat, stirring constantly
When the mixture begins to boil, and it has thickened enough, take it off the heat (we are looking for a texture of hollandaise sauce)
Add the vanilla extract and 3/4 of the coconut
Pour over the pie crust
Refrigerate for at least 4 hours
Preheat your oven to 175 ° C (350 ° F)
Spread the rest of the coconut on the baking sheet
Toast the coconut, until it turns a golden color
Spread the icing on the pie
Sprinkle the toasted coconut over the pie
Serve it while the appliance is still closed