1-First, prepare the pie dough at least 2 hours ahead and chill it well before rolling, as this helps it bake up flaky and hold its shape.

2-Preheat your oven to 375°F (190°C) and blind bake the crust using pie weights to keep it from shrinking this step ensures a sturdy base for the rich filling.

3-Next, in a saucepan over medium heat, bring the coconut milk, half-and-half, sugar, and salt to a boil while whisking constantly.

4-To make the filling, whisk the egg yolks and cornstarch together first, then temper them by slowly adding some of the hot mixture before combining everything in the pan.

5-Cook and whisk until the mixture thickens and bubbles, which takes about 1.5 minutes, then remove from heat and stir in the shredded coconut, butter, vanilla, and optional coconut extract.

6-Pour the warm filling into the cooled crust and cover it directly with plastic wrap to prevent a skin from forming.

7-Chill the pie for at least 3 hours or overnight until it sets firmly this total preparation time is around 6 hours including chilling, with just 35 minutes of actual cooking.

8-For the topping, beat the heavy cream, sugar, and vanilla on medium-high speed until medium peaks form, about 3-4 minutes, then spread or pipe it over the chilled pie and garnish as desired.

9-Gather all ingredients and pre-bake the pie crust at 375°F for a crisp base, as mentioned earlier.

10-In a medium saucepan, combine and heat the coconut milk mixture while whisking to avoid lumps.

11-Cook until thickened, then add flavors like vanilla for that homemade pie touch.

12-Pour into the crust and chill to set the cream pie filling properly.

13-Add the whipped cream and garnishes just before serving for the freshest taste.