Lay four 12x12 inch squares of foil out on a flat surface. Place one chicken breasts (or 1-2 thighs) in the middle of each piece of foil.
Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divided them between the foil packs.
Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.
Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.
Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.
Grill over medium-high heat for 7-9 minutes on each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.
Chicken thighs tend to be smaller than most chicken breasts so if you are going to use thighs, use 1-2 depending on the size of the thigh - for smaller, you'll probably want two in a single foil pack, if they are larger you could get away with using one in a foil pack. Just remember each pack is for one person so you want as much chicken as will fill that person!
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
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 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.
Position rack in lower third of oven. Preheat oven to 425 degrees and set cookie sheet on rack to get hot.
Line 9-inch pie plate with crust. Line crust with foil and fill with pie weights. Place on cookie sheet in oven. Prebake crust 15-20 minutes.
Remove cookie sheet with pie plate on it, gather up edges of foil with pie weights inside and lift out. Set aside pie shell.
Reduce oven temperature to 375 degrees at 5,000 feet, 325 degrees at 10,000 feet. Move oven rack to center of oven.
Melt butter in medium saucepan, then stir in brown sugar, corn syrup, molasses and salt. In cup, combine lemon juice and 1 teaspoon vanilla; stir in cornstarch until dissolved, then stir mixture into pan.
Bring to full, bubbling boil over medium-high heat, stirring constantly with wooden spoon, about 3 minutes. Stir down bubbles, then remove from heat. Stir in remaining vanilla. Whisk eggs in mixing bowl. While continuing to whisk, add a few tablespoons hot syrup to eggs, then whisk eggs into hot syrup, beating well as you do so (strain mixture if lumpy).
Pour hot filling into partially baked pastry shell and arrange nuts on top. Bake about 30 minutes, or until knife inserted in center comes out clean or coated with clear syrup.
Cool pie on wire rack and serve at room temperature.