Bake the pie crust according to package or recipe instructions. Let it cool completely before adding the coconut filling to avoid melting.

In a medium saucepan, whisk together sugar, cornstarch and salt. Gradually add milk while whisking to prevent lumps.

Cook over medium heat, stirring constantly until mixture thickens. Bring to a gentle boil and cook 2 more minutes for full consistency.

Temper egg yolks by whisking a small amount of hot mixture into yolks. Then return yolk mixture to saucepan and stir well.

Remove from heat. Stir in butter, vanilla extract and shredded coconut. Mix until smooth and fully combined.

Pour the coconut filling into the cooled pie crust. Spread evenly and smooth the top with a spatula.

Refrigerate the pie for at least 4 hours or until completely set. This step ensures the filling is firm and creamy.

In a mixing bowl, whip heavy cream with powdered sugar until soft peaks form. Spread over the chilled pie evenly.

Sprinkle toasted coconut over the whipped cream for extra flavor and a beautiful presentation.

Slice the pie with a sharp knife. Serve cold and enjoy a creamy, coconut-filled dessert everyone will love.