Prepare the Coconut Cream Filling:

• In a medium saucepan, combine the whole milk, heavy cream, shredded coconut, granulated sugar, cornstarch, and salt. Whisk together and bring to a simmer over medium heat.

• Once the mixture starts to simmer, continue whisking constantly for about 3-4 minutes, until it thickens into a pudding-like consistency.

• In a small bowl, whisk the egg yolks. Gradually add a bit of the hot mixture into the egg yolks to temper them, then slowly pour the egg yolks back into the saucepan, whisking constantly.

• Cook the mixture for an additional 2-3 minutes, until it’s thick and smooth. Remove from heat.

• Stir in the butter, vanilla extract, and coconut extract (if using) until the butter is fully melted and the filling is smooth.

• Let the filling cool for 10-15 minutes, then pour it into the pre-baked pie crust. Cover with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours, or overnight if possible.

Prepare the Whipped Cream Topping:

• In a medium mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together with an electric mixer on medium-high speed until soft peaks form.

• Once the pie has chilled and set, spread the whipped cream over the coconut cream filling in an even layer.

Toast the Coconut:

• To toast the coconut, spread shredded coconut in an even layer on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden brown. Keep an eye on it, as it can burn quickly.

• Once toasted, sprinkle the coconut over the whipped cream topping.

Serve and Enjoy:

• Slice and serve the pie chilled. It’s best enjoyed within 2-3 days for the freshest taste and texture.