1. Bake the Pie Crust

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie dough and press into a 9-inch pie dish.
3. Line with parchment and pie weights; blind bake for 15–20 minutes until golden.
4. Cool completely.

2. Make the Coconut Custard

1. Whisk egg yolks in a small bowl and set aside.
2. In a saucepan, whisk together sugar, cornstarch, and salt.
3. Slowly add coconut milk and half-and-half, whisking until smooth.
4. Cook over medium heat, stirring constantly, until the mixture thickens.
5. Slowly pour some hot mixture into the egg yolks to temper them.
6. Add yolk mixture back to the saucepan; cook another 1–2 minutes.
7. Remove from heat and stir in butter, vanilla, coconut extract (optional), and shredded coconut.
8. Pour custard into the cooled crust.
9. Cover surface lightly with plastic wrap and chill for at least 4 hours, preferably overnight.

3. Make the Whipped Cream

1. Beat cold heavy cream until it thickens.
2. Add sugar and vanilla.
3. Continue whipping until stiff peaks form.
4. Spread or pipe onto the chilled pie.

4. Garnish

Sprinkle toasted or untoasted coconut on top and serve chilled.