Instructions:
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and place it into a 9-inch pie dish. Trim the edges and crimp as desired.
- In a medium saucepan, combine the milk, shredded coconut, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens, about 10 minutes.
- Remove the saucepan from the heat and slowly pour the mixture into the beaten eggs, whisking constantly to avoid scrambling the eggs.
- Return the mixture to the saucepan and cook for another 2-3 minutes, until thick. Remove from heat and stir in the butter and vanilla extract.
- Pour the mixture into the pie crust and smooth out the top.
- Bake the pie for 25-30 minutes, or until the filling is set and the crust is golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack.
- In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form. Spoon or pipe the whipped cream on top of the cooled pie.
- Serve the pie chilled and sprinkle with additional shredded coconut, if desired.
