In a large bowl, whisk together flour and salt. Add the cold, cubed butter and cut it into the flour using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized butter pieces.

Gradually add the ice water, 1 tablespoon at a time, mixing lightly until the dough just comes together. Be careful not to overmix.

Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Prick the bottom and sides with a fork.

Preheat oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then continue baking for another 5-10 minutes, or until the crust is lightly golden. Let cool completely on a wire rack.

In a large saucepan, whisk together the whole milk, coconut milk, granulated sugar, cornstarch, and salt until smooth.

In a separate small bowl, whisk the egg yolks.

Heat the milk mixture over medium heat, stirring constantly with a whisk, until it begins to thicken and just comes to a boil, about 8-10 minutes. Reduce heat to low.

Temper the egg yolks: Slowly pour about 1/2 cup of the hot milk mixture into the whisked egg yolks, whisking constantly to prevent scrambling.

Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk mixture. Increase heat to medium-low and continue to cook, whisking constantly, for 1-2 minutes until the filling is very thick and smooth. Do not boil vigorously after adding the egg yolks.

Remove the saucepan from the heat. Stir in the cold butter pieces and vanilla extract until fully melted and combined.

Fold in 1 cup of the shredded sweetened coconut into the hot filling.

Pour the hot coconut cream filling into the cooled, pre-baked pie crust. Gently press plastic wrap directly onto the surface of the filling to prevent a skin from forming.

Refrigerate for at least 4 hours, or preferably overnight, until completely set and chilled.

In a large, chilled mixing bowl, combine the very cold heavy cream, powdered sugar, and vanilla extract.

Using an electric mixer, beat on medium-high speed until stiff peaks form. Be careful not to overbeat, as it can turn grainy.

Once the pie filling is thoroughly chilled and set, remove the plastic wrap.

Spread the whipped cream topping evenly over the pie, or pipe it decoratively using a pastry bag.

Sprinkle the remaining 1/2 cup of shredded sweetened coconut over the whipped cream. For extra flavor and texture, you can lightly toast this coconut in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently, until golden brown, then let it cool before sprinkling.

Refrigerate the finished pie until ready to serve.