Preheat Oven & Toast Coconut:

Preheat oven to 375°F (190°C). Fit the pre-made pie crust into a pie dish and bake according to package instructions.

Spread shredded coconut on a baking sheet. Toast in the oven for 5–7 minutes, or until golden brown. Set aside to cool.

Make the Coconut Cream Filling:
3. In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer.
4. In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until smooth and pale.
5. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
6. Return the mixture to the saucepan. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
7. Remove from heat. Stir in the butter, vanilla extract, and ¾ cup of the toasted coconut.
8. Pour the filling into the pre-baked crust and smooth the top.

Chill the Pie:
9. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
10. Refrigerate for at least 4 hours, or until fully set.

Make the Whipped Cream Topping:
11. In a bowl, whip the heavy cream and powdered sugar until stiff peaks form.
12. Spread whipped cream evenly over the chilled pie.

Serve:
13. Sprinkle the remaining ¼ cup toasted coconut over the whipped cream.
14. Slice and serve chilled.