Prepare your pie crust by baking it according to package directions or your favorite recipe until golden brown. Allow to cool completely before filling.

In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined with no lumps.

Gradually whisk in the whole milk and coconut milk, stirring until the mixture is completely smooth.

Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture begins to thicken and bubble, about 8-10 minutes.

In a separate bowl, lightly beat the egg yolks. Slowly add about 1 cup of the hot milk mixture to the yolks while whisking constantly to temper them.

Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking continuously.

Continue cooking over medium heat, stirring constantly, until the custard thickens significantly and coats the back of a spoon, about 2-3 minutes more.

Remove from heat and stir in the butter, vanilla extract, coconut extract, and 1 cup of shredded coconut until fully incorporated.

Pour the hot custard into the cooled pie crust, smoothing the top with a spatula. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.

Refrigerate the pie for at least 4 hours or until the custard is completely set and chilled through.

While the pie chills, toast the remaining 1 cup of coconut in a dry skillet over medium heat, stirring frequently, until golden brown. Let cool completely.

When ready to serve, prepare the whipped cream by beating the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.

Remove the plastic wrap from the chilled pie and spread or pipe the whipped cream over the top of the custard layer.

Sprinkle the toasted coconut generously over the whipped cream topping.

Slice with a sharp knife dipped in hot water and wiped clean between cuts for the cleanest slices. Serve immediately and enjoy!