Directions:
In a medium saucepan, combine sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
In a small bowl, whisk the egg yolks. Gradually whisk in about 1 cup of the hot milk mixture, then pour the egg mixture back into the saucepan.
Return the saucepan to medium heat and cook for an additional 2 minutes, stirring constantly, until thickened.
Remove from heat and stir in the butter, 1 teaspoon vanilla extract, and shredded coconut.
Pour the filling into the pre-baked pie crust. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until set.
In a large bowl, whip the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
Spread the whipped cream over the chilled pie and garnish with toasted coconut flakes.
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