Blind Bake the Pie Crust: If using a homemade crust, prepare and blind bake a 9-inch pie crust according to your recipe's instructions. If using a store-bought crust, follow package directions for blind baking. Let cool completely on a wire rack.

Prepare the Custard Base: In a medium saucepan, whisk together the coconut milk, whole milk, granulated sugar, cornstarch, and salt until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil gently for 1 minute, continuing to whisk.

Temper Egg Yolks: In a separate small bowl, lightly whisk the egg yolks. Gradually whisk about half a cup of the hot custard mixture into the egg yolks to temper them. This prevents the eggs from scrambling. Once tempered, pour the egg yolk mixture back into the saucepan with the remaining hot custard, whisking continuously.

Finish the Custard: Continue to cook the custard over medium heat, whisking constantly, for another 1-2 minutes, until it becomes very thick and glossy. Remove from heat and stir in the butter and vanilla extract until fully incorporated and smooth.

Add Coconut: Stir in the 1 cup of shredded sweetened coconut. Pour the hot custard filling into the cooled, blind-baked pie crust. Smooth the top with a spatula.

Chill: Cover the pie surface directly with plastic wrap (to prevent a skin from forming) and refrigerate for at least 4 hours, or preferably overnight, until the custard is completely set and thoroughly chilled.

Make Whipped Cream: Just before serving, prepare the whipped cream topping. In a large mixing bowl, using an electric mixer or whisk, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.

Assemble and Garnish: Remove the plastic wrap from the chilled pie. Spread the whipped cream evenly over the top of the set custard. Generously sprinkle the toasted shredded coconut over the whipped cream.

Serve: Slice and serve immediately. Leftovers can be stored in the refrigerator.