Coconut Custard Pie

9" pie crust, prebaked
4 eggs
 1/2 c. sugar
1/2 t. vanilla
1/2 t. coconut extract
1/4 t. salt
13.5 oz. can coconut milk, divided
1 T. cornstarch
3/4 c. coconut

Preheat oven to 350 degrees. Add eggs, sugar, vanilla, and coconut extracts. Add salt. Beat well. Whisk 1/4 c. coconut milk and cornstarch in saucepan until dissolved. Stirring constantly,  over medium heat, do not boil. Add remaining coconut milk. Cook until it begins to thicken. Remove from heat. Whisking constantly, slowly drizzle hot coconut milk into egg mixture. Pour into prebaked pie shell. Sprinkle with coconut. Bake 35-45 minutes or until custard is firmly set. Cool on wire rack. Serve warm or cold.