A creamy, coconut-flavored pie with a buttery crust, perfect for Easter celebrations or any festive occasion.

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Preheat the oven to 350°F (175°C) if not using a pre-baked pie crust.
In a saucepan, combine the heavy cream, whole milk, sugar, cornstarch, and salt. Cook over medium heat while stirring constantly until the mixture thickens, about 5-7 minutes.
In a separate bowl, whisk together the egg yolks. Slowly add a bit of the hot cream mixture to the egg yolks while whisking to temper the eggs. Gradually pour the egg mixture back into the saucepan, stirring constantly.
Continue to cook the mixture for another 2-3 minutes until thickened. Remove from heat and stir in the butter, vanilla extract, and shredded coconut.
Pour the coconut cream filling into the pre-baked pie crust. Smooth the top and refrigerate for at least 2-3 hours to set.
Before serving, top with whipped cream if desired and extra shredded coconut for garnish.

If using a store-bought crust, make sure it is fully baked before adding the filling.
For a more intense coconut flavor, toast the shredded coconut before adding it to the filling.
The pie can be made the day before and stored in the refrigerator.