Step 1: Bake the Pie Shell

1. If using a store-bought pie crust, follow package directions for a blind bake.
2. Let the crust cool completely before adding the filling.

Step 2: Toast the Coconut

1. Spread 1 cup of the flaked coconut on a baking sheet.
2. Bake at 325°F (160°C) for 5-7 minutes, stirring occasionally until golden.
3. Set aside to cool.

Step 3: Make the Coconut Custard

1. In a medium saucepan, whisk together coconut milk, half and half, sugar, cornstarch, and salt.
2. Place over medium heat and cook, stirring constantly, until it thickens and begins to bubble (about 7-9 minutes).
3. In a small bowl, whisk eggs and yolk.
4. Temper the eggs by slowly whisking in a bit of the hot mixture.
5. Return tempered egg mixture to the saucepan and cook for another 2 minutes.
6. Remove from heat and stir in 1 cup sweetened coconut and the extract.
7. Pour into the baked pie shell and smooth the top.
8. Let cool for 30 minutes at room temperature, then refrigerate for at least 4 hours.

Step 4: Make the Whipped Topping

1. In a cold mixing bowl, beat heavy cream, powdered sugar, and extract until stiff peaks form.
2. Spread or pipe over the chilled pie.

Step 5: Garnish and Serve

1. Sprinkle with the reserved toasted coconut.
2. Slice with a clean knife and serve chilled.