Prepare the Pie Crust: Start by pre-baking a pie crust until golden brown and fully cooked. Let it cool completely before filling.

Make the Coconut Custard Filling: In a saucepan, combine the coconut milk, whole milk, and sugar. Heat over medium heat until the mixture is steaming but not boiling.

In a separate bowl, whisk together the cornstarch and egg yolks until smooth. Gradually pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. This should take about 5-7 minutes.

Once the custard has thickened, remove it from the heat and stir in the vanilla extract and shredded coconut. Mix well to combine.

Assemble the Pie: Pour the coconut custard filling into the pre-baked pie crust, smoothing it out evenly with a spatula. Cover the pie with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours, or until set.

Top with Whipped Cream and Toasted Coconut: Before serving, spread whipped cream over the chilled pie. Garnish with toasted coconut flakes for added flavor and texture.

Serve: Slice the coconut cream pie into wedges and serve chilled. Enjoy the creamy texture and tropical flavor of this classic American dessert!