Step 1: Prepare the Pie Crust : Preheat oven to 375°F (190°C). In a medium bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until dough forms. Roll out dough and fit into a 9-inch pie pan. Trim edges. Prick bottom with a fork, line with parchment, fill with pie weights or beans, and bake 10–12 minutes until lightly golden. Let cool completely.

Step 2: Make the Coconut Custard Filling : In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk and coconut milk, whisking until smooth. Cook over medium heat until mixture thickens and begins to bubble. Whisk a small amount of hot mixture into egg yolks, then return mixture to saucepan. Cook 1–2 more minutes, stirring constantly. Remove from heat. Stir in butter, vanilla extract, and shredded coconut until smooth. Pour custard into cooled pie crust.

Step 3: Chill the Pie : Cover pie with plastic wrap and refrigerate for at least 3 hours, or until custard is fully set.

Step 4: Prepare Whipped Cream Topping : In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe whipped cream over the chilled pie.

Step 5: Toasted Coconut Garnish : In a dry skillet over medium heat, toast shredded coconut until golden brown, stirring frequently. Sprinkle toasted coconut evenly over whipped cream topping.