Preheat the oven to 400 degrees. In a large bowl, mix all pie crust ingredients with a fork until well combined, then roll it into a ball.
Wet your counter tops and put a layer of wax paper down. The wet counter will help the wax paper stick, so it is not moving all over the place while you roll out the crust.
Put another piece of wax paper on top of the dough. Again this helps with sticking.
Roll out the dough to about 1/4 inch thick. Make it big enough to fit into your pie pan.
Once it is the right size, remove the top piece of wax paper and place the pie pan on top of the crust and flip it all over.
Remove the other piece of wax paper. Pat down the crust and crimp your edges nice and pretty. Poke tons of holes in the crust with a fork.
Bake for 8-10 min. until the crust is just golden brown.
Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk in half-and-half and coconut milk. Bring this to a light simmer.
Now temper the beaten yolks with the hot mixture. Then gradually whisk eggs entirely into the hot mixture.
Bring this all to a boil over medium heat, waiting for it to get nice and thick, stirring constantly so it does not burn.
Boil 1 minute then remove from heat.
Stir in butter, coconut, and vanilla. Let this sit for about 15 minutes and cool down.
Fill up your cooked pie crust. Let the pie get to room temperature, then cover and refrigerate.
Add whipped cream topping to chilled pie.
Beat whipping cream at high speed with an electric mixer while gradually adding the sugar and vanilla.
Once you have soft, but defined peaks stop mixing.
Spread the fluffy cream on the chilled pie and then top with toasted coconut.
To toast the coconut spread about 1/4 cup of coconut on a cookie sheet and put it in a 400 degree oven for 5-8 min. Watch it closely because it will burn quickly! Let it cool before you sprinkle it on the whipped cream!