Preheat oven to 350 degrees.

Roll out your chilled pie crust, place in pan and poke the bottom and sides several times with a fork. Cover with parchment paper and fill with pie weights or dried beans for blind baking.

Bake pie crust for 20 minutes then remove the crust from the oven and carefully remove the pie weights and parchment paper. Use the parchment to lift the weights out of the shell. Return the crust to the oven and bake for an additional 10-20 minutes or until the pie crust is set and slightly browned.

Cool completely before adding the custard.

To make the toasted coconut, add the coconut to a dry skillet and heat on medium-low, stirring frequently, until slightly browned. Remove from heat and cool.

To make the coconut custard, add coconut milk, half &half, eggs, sugar, cornstarch and salt. Whisk until combined. Heat over medium-low heat and whisk (almost continuously) until the custard is thick like a pudding. This step may take 20 minutes (or even longer depending on your stovetop). When the custard is thick, whisk in 3/4 cup of the toasted coconut and 1 teaspoon coconut extract. Transfer to the cooled pie shell and place a piece of plastic wrap directly on top of the custard (to keep a skin from forming) but do not cover the crust.

Refrigerate 2-4 hours.

Before serving, use a handheld mixer to whip the heavy cream, vanilla extract, and powdered sugar together. Evenly spread the whipped cream over the coconut custard and top with the remaining toasted coconut.

Leftovers must be refrigerated and are best within 3 days.