Preheat your oven to 375°F (190°C). Combine 1 ¼ cups of all-purpose flour with ¼ teaspoon of salt. Cut in ½ cup of cold, cubed butter until resembling coarse crumbs. Gradually stir in ice water until the dough forms. Chill for 30 minutes, roll into a 12-inch circle, place in pie dish, and prick the bottom. Bake for 10-12 minutes until golden, then cool completely.

In a medium saucepan, combine 1 cup of milk, 1 cup of heavy cream, and 1 cup of shredded coconut. Heat over medium, stirring until simmering. Whisk together 4 egg yolks, ¾ cup of sugar, 2 tablespoons of cornstarch, and ¼ teaspoon of salt. Temper by adding hot milk to egg mixture, then return to saucepan. Cook while whisking until thick (5-7 minutes). Stir in 2 tablespoons of butter and 1 teaspoon of vanilla extract.

Pour thick custard into cooled pie crust evenly. Cover with plastic wrap and refrigerate for at least 3 hours until set.

In a mixing bowl, combine 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Beat on medium-high speed until soft peaks form, about 3-5 minutes. Spread whipped cream over chilled filling.

Slice the pie into 8 generous slices. Garnish with toasted coconut flakes if desired. Keep refrigerated until serving.