Bake refrigerated pie crust according to instructions.  Set aside to cool.  Note:  Prepare or buy a 9-inch pie shell. For those baking from scratch, visit the trusted complete pie crust guide for detailed technique.

Preparing the Coconut Cream Filling

1. Set Up: In a medium, heavy-bottomed saucepan, combine whole milk, coconut milk, and sugar. Whisk cornstarch and salt in a separate small bowl.
2. Heat Mixture: Gently heat the milk mixture over medium heat until steaming (do not boil), stirring often.
3. Temper Eggs: In another bowl, whisk the egg yolks. Very slowly ladle about 1/2 cup of hot milk mixture into the yolks, whisking constantly. This tempers the eggs, preventing them from scrambling.
4. Combine Everything: Slowly whisk the tempered yolks into the saucepan. Add cornstarch and salt. Keep whisking.
5. Cook Until Thick: Increase heat slightly. Cook, whisking constantly, until the mixture thickens and large bubbles form (about 2–4 minutes). It should coat the back of a spoon and ripple when stirred.
6. Finish Custard: Remove from heat. Stir in butter, vanilla extract, and shredded coconut.
7. Pour and Cool: Pour the hot filling into the baked pie shell. Smooth the surface; cover with plastic wrap to prevent a skin from forming. Chill until set, at least 3–4 hours.

Whipping and Spreading the Topping

1. Chill Bowl & Beaters: Place both in the freezer for 10–15 minutes to help cream whip up nicely.
2. Whip Cream: Pour heavy cream into the chilled bowl. Beat with electric mixer on medium until soft peaks form.
3. Add Sugar & Vanilla: Gradually add sugar and vanilla. Continue beating until cream holds stiff peaks but is not grainy.
4. Spread Topping: Spoon generous mounds over the chilled coconut pie. Use a spatula or the back of a spoon to create swirls and peaks.
5. Garnish: Sprinkle with toasted coconut flakes for crunch and visual appeal.