Preheat your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and toast in the oven until golden brown, about 5 minutes. Set aside to cool.

In a medium saucepan, combine the half-and-half, granulated sugar, cornstarch, salt, and egg yolks. Whisk until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 10-15 minutes.

Remove from heat and stir in the toasted coconut and vanilla extract. Pour the mixture into the pre-baked pie crust. Cover with plastic wrap, placing the wrap directly on the surface of the custard to prevent a skin from forming.

Refrigerate the pie for at least 4 hours, or until set.

When ready to serve, whip the heavy cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled custard.

Garnish with additional toasted coconut if desired. Serve chilled.