First of all, you have to bake an all-butter pie crust! I got a recipe from the Cook's magazine that uses 2 sticks of butter and sour cream that turns out beautifully. For the filling:
1/2 c Sugar
2 large eggs
1 large egg yolk
3 tbs flour
1 1/2 c whole milk
1 1/2 c sweetened flaked coconut
1 tsp vanilla extract
1/8 tsp coconut extract
To bake pie crust, line with foil and fill with pie weights or dried beans and put into 375 oven for 20 minutes then remove pie weights and foil and bake for about 10 more minutes or until golden brown.
For Filling: Whisk sugar, eggs, yolk and flour while bringing milk and coconut to a simmer. Slowly add hot milk and coconut to egg mixture whisking briskly so not to scramble eggs and return to pan. Whisk constantly over medium heat until cream thickens. Remove from heat and add vanilla and coconut extract. Put into a medium bowl and press plastic wrap onto surface and refrigerate until cold about 2 hours.
Fill pie shell with custard and whip 1 1/4 c chilled whipping cream with 2 tbs sugar and 1/8 tsp coconut extract. Cover pie and top with 2/3 cup toasted coconut.