Preheat your oven to 350°F (175°C). Roll out your pie crust and fit it into a 9-inch pie pan, crimping the edges. Poke the bottom with a fork and line with parchment paper filled with weights. Blind bake for 15 minutes, then remove weights and bake for an additional 10-15 minutes, until golden brown. Cool completely before adding filling.

In a medium saucepan, whisk together 1 cup of whole milk, 1 cup of canned coconut milk, ¾ cup of granulated sugar, and ⅓ cup of cornstarch. Cook over medium heat, stirring constantly for about 2-3 minutes until it thickens and bubbles form.

In a separate bowl, separate 3 large eggs, placing the yolks in a bowl and discarding the whites. Slowly drizzle the hot milk mixture into the yolks while whisking to temper the eggs, then return to the saucepan. Cook for an additional 2-3 minutes until the custard thickens.

Remove the saucepan from heat, and stir in 2 tablespoons of unsalted butter and 1 tablespoon of vanilla extract. Mix until the butter melts completely and the custard is smooth.

Carefully pour the custard into the cooled pie crust, smoothing it out with a spatula. Press plastic wrap against the surface of the custard to prevent a skin. Refrigerate for at least 4 hours, or overnight.

Just before serving, whip 1 cup of heavy cream until soft peaks form and spread it over the top of the pie. Sprinkle with toasted coconut flakes, slice, and enjoy!