Preheat the oven to 350°F (175°C) and toast 1 cup of shredded coconut until golden brown.

Spread the coconut evenly on a baking sheet and watch closely to avoid burning.

In a medium saucepan, combine the milk, ¾ cup of toasted coconut, sugar, and salt. Heat over medium until steaming.

Whisk the egg yolks (or beaten eggs) in a separate bowl, then temper by whisking in a ladleful of the hot milk mixture until warm.

Gradually whisk the tempered yolks back into the saucepan.

Return the pan to medium heat, whisk constantly until the mixture thickens and comes to a gentle boil (about 2–4 minutes).

Remove from heat and whisk in the butter and 2 teaspoons vanilla until smooth.

Pour the filling into the pre-baked pie crust and cover with plastic wrap to prevent a skin from forming.

Refrigerate for at least 4 hours, or until fully set.

Beat the heavy cream with powdered sugar and ½ teaspoon vanilla until soft peaks form. Spread or pipe the whipped cream over the chilled filling.

Garnish with the reserved toasted coconut and serve chilled.