Preheat oven to 350°F. Line your pie shell with parchment and fill with pie weights or dried beans. Bake 12–15 minutes until edges are lightly golden; remove weights and bake 5 more minutes. Let cool.

While crust bakes, warm a skillet over medium heat. Add ¾ cup shredded coconut and stir constantly until pieces turn golden brown—about 3 minutes. Transfer to a plate.

In a medium saucepan, whisk together sugar and cornstarch. Slowly whisk in milk and coconut milk until smooth—no lumps.

Place the pan over medium heat, stirring constantly with a heat-proof spatula. When the mixture bubbles and thickens (coats the back of the spoon, about 5–7 minutes), reduce heat to low.

Ladle a few spoonfuls of hot custard into beaten yolks, whisking constantly to prevent scrambling. Then pour the yolk mixture back into the saucepan.

Cook 1 more minute on low heat, stirring. Remove from heat; stir in butter, vanilla extract, and toasted coconut. Pour the warm custard into the cooled pie shell. Smooth the top.

Cover with plastic wrap (press directly onto custard to avoid a skin). Refrigerate at least 4 hours or overnight for best slicing.

Just before serving, whip cold heavy cream with powdered sugar and coconut extract until soft peaks form. Spread or pipe over pie; sprinkle with remaining toasted coconut flakes.