Toast coconut (can be done ahead): Add coconut to a large skillet. Cook over medium-low heat, stirring and tossing frequently, until the flakes are mostly golden brown. Watch it closely because it happens quickly and you don’t want to burn it. Remove from heat then transfer to a bowl to cool completely. Store at room temperature for up to several days.

Mix egg yolks, cornstarch and 1/4 cup of milk in a bowl. Set aside

In a medium saucepan combine remaining 1 cup milk, canned coconut milk, granulated sugar and salt. Set mixture over medium heat, and bring to a simmer, stirring occasionally.

Temper eggs: While mixing eggs with a whisk, slowly spoon a ladleful of simmering milk into the bowl with the beaten eggs, mixing well, to temper the eggs (warm them up slowly). Repeat with another spoonful of simmering milk.

Combine: Pour the egg yolk mixture into saucepan, stirring constantly. Cook, stirring vigorously, for 2-3 minutes, until thickened.

Remove from heat and stir butter, vanilla extract and coconut extract, stirring until butter has melted. Stir in 3/4 cup of the toasted coconut (reserve the rest for topping on the finished pie).

Cool: Pour coconut cream filling into cooled, baked pie crust. Place a piece of plastic wrap or parchment paper directly over the surface of the pudding (to prevent a skin from forming), and refrigerate for at least 4 hours, or overnight.

Whipped cream: Add cream, powdered sugar and vanilla to a bowl then mix with electric whisks until peaks form. Pipe or smooth whipped cream over pie filling. Top with remaining toasted coconut.