Prepare the pie crust by pre-baking it according to package instructions, then let it cool completely.

In a saucepan, whisk granulated sugar and cornstarch until combined.

In a separate bowl, whisk together half and half, coconut milk, and egg yolks until smooth.

Pour the wet mixture into the saucepan with sugar and cornstarch. Whisk until smooth and cook over medium heat, stirring continuously until it begins to boil and thickens.

Remove from heat and stir in butter, vanilla extract, coconut extract (if using), and 1 cup of toasted shredded coconut.

Cover the custard directly with plastic wrap and let it sit for 30 minutes to cool down to room temperature.

Once cooled, pour the filling into your pre-baked pie crust and refrigerate for at least 3 hours.

In a large bowl, whip the cold heavy cream with powdered sugar and a splash of vanilla extract until stiff peaks form.

Spread the whipped cream over the chilled filling, sprinkle with remaining toasted coconut, and store it in the refrigerator until serving.