Coconut cream pie with pineapple

Crust:
1 frozen 8 inch pie shell

Filling:
1 (8 1/4-ounce) can crushed pineapple in heavy syrup
3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups 1% low-fat milk
2 large eggs, lightly beaten
2 tablespoons cream of coconut (such as Coco Lopez)
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
1 1/2 cups frozen whipped topping, thawed
1/4 cup flaked sweetened coconut, toasted

Bake pie shell as directed

Drain pineapple in a colander, and spoon into the prepared crust. Combine 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a saucepan, and stir in milk. Bring to a boil; cook for 1 minute, stirring with a whisk. Gradually add about 1/3 cup hot custard to beaten eggs; stir constantly with a whisk. Return egg mixture to pan. Cook for 2 minutes or until thick, stirring constantly. Remove mixture from heat; stir in cream of coconut and extracts. Spoon mixture into the prepared crust. Cover surface of filling with plastic wrap; chill until set (about 2 hours).
Remove plastic wrap, and spread whipped topping evenly over filling. Sprinkle with coconut.