Step 1: Prepare the pie crust

• In a food processor, combine the flour, salt, and sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim the edges and prick the bottom with a fork.
• Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights, and bake for an additional 10 minutes or until golden. Let cool completely.

Step 2: Make the coconut custard filling

• In a medium saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat until steaming but not boiling.
• In a separate bowl, whisk the cornstarch and egg yolks until smooth. Slowly add a ladle of the hot milk mixture to temper the eggs, whisking constantly.
• Pour the egg mixture back into the saucepan and cook over medium heat, stirring continuously, until thickened (about 5–7 minutes).
• Remove from heat and stir in butter, vanilla extract, and shredded coconut. Let the custard cool slightly before pouring into the prepared crust. Chill in the refrigerator for at least 4 hours or overnight.

Step 3: Prepare the whipped topping

• In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 4: Assemble the pie

• Spread the whipped cream evenly over the chilled custard filling. Sprinkle toasted coconut on top for garnish.

Step 5: Serve

• Slice and serve the pie chilled for the best flavor and texture.