You can use a store-bought premade pie crust. You can also use store-bought unbaked pie dough and blind bake it. If you are making your own, the first thing I do is make the pie crust.

In a large bowl, add the flour and cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, tossing with a fork until a dough forms. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie plate. Trim and flute the edges. Line with parchment paper and fill with pie weights or dried beans. Pro Tip. If you have the time, let the unbaked pie shell sit in the refrigerator for 15-30 minutes before baking. It helps reduce shrinking during the baking process.

Bake for 15 minutes, remove the weights and parchment, and bake for an additional 10 minutes until golden brown. Let cool completely to room temperature.

In a medium saucepan, combine the coconut milk, half and half, and granulated sugar. Cook over medium heat until the mixture begins to simmer.

In a separate bowl, whisk together the cornstarch and egg yolks until smooth. Gradually whisk in a small amount of the hot milk mixture to temper the eggs. Return the tempered mixture to the saucepan and cook, whisking constantly, until thickened and bubbly. Remove from heat and stir in the shredded sweetened coconut, butter, vanilla extract, and coconut extract.

Pour the filling into the cooled pie crust. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or until set.

In a large bowl, using an electric mixer, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled coconut filling.

In a small skillet over medium heat, toast the shredded coconut, stirring frequently, until golden brown. Let cool.

Sprinkle the toasted coconut over the whipped cream layer. Slice and serve chilled.