Step 1: Prepare the Pie Crust
If using a store-bought crust, blind-bake according to package directions until golden brown. Let cool completely. If making a graham cracker crust, combine graham cracker crumbs, melted butter, and sugar. Press firmly into a 9-inch pie pan and refrigerate while making the filling.

Step 2: Toast the Coconut for Garnish
Preheat your oven to 325°F (165°C). Spread ¾ cup shredded coconut on a baking sheet in an even layer. Toast for 8-10 minutes, stirring every 2-3 minutes, until golden brown and fragrant. Watch carefully as coconut can burn quickly. Remove from oven and let cool completely. Set aside for topping.

Step 3: Make the Custard Base
In your medium saucepan, whisk together the coconut milk, whole milk, sugar, cornstarch, and salt until completely smooth with no lumps. This is important—you want the cornstarch fully dissolved before heating.

Step 4: Temper the Egg Yolks
In a separate bowl, whisk the egg yolks until smooth. Place the saucepan over medium heat and cook the milk mixture, whisking constantly, until it begins to thicken and bubble, about 8-10 minutes. Once it’s bubbling and thick, remove from heat.

Step 5: Combine Eggs and Hot Mixture
Slowly pour about 1 cup of the hot milk mixture into the egg yolks while whisking constantly. This gradually raises the temperature of the eggs without scrambling them (a process called tempering). Once combined, pour the egg mixture back into the saucepan with the remaining hot milk mixture, whisking constantly.

Step 6: Finish Cooking the Custard
Return the saucepan to medium heat and cook, whisking constantly, for another 2-3 minutes until the mixture is very thick and bubbling. It should coat the back of a spoon and hold its shape when you run your finger through it. Remove from heat.

Step 7: Add Final Flavorings
Stir in the butter and vanilla extract until the butter is completely melted and incorporated. Then fold in 1 cup of shredded coconut. For the smoothest possible filling, you can strain the custard through a fine-mesh sieve at this point to remove any lumps (optional but recommended).

Step 8: Fill the Pie Crust
Pour the hot custard into your cooled pie crust, spreading it evenly with a spatula. Place a piece of plastic wrap directly on the surface of the custard (this prevents a skin from forming). Refrigerate for at least 4 hours, or until completely set and chilled through. Overnight is even better.

Step 9: Make the Whipped Cream
When ready to serve, combine the cold heavy cream, powdered sugar, and vanilla in a large bowl. Using an electric mixer (or a whisk and some arm power), beat on medium-high speed until stiff peaks form, about 3-4 minutes. Don’t overbeat or you’ll end up with butter.

Step 10: Assemble and Garnish
Remove the plastic wrap from the chilled pie. Spread or pipe the whipped cream over the entire surface of the custard. Sprinkle generously with the toasted coconut. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.