Preheat your oven to 375°F (190°C) to create a beautifully flaky crust. In a large bowl, combine all-purpose flour and salt. Cut in cold unsalted butter until it resembles coarse crumbs. Gradually add ice water until a dough forms and chill for 30 minutes. Roll into a circle, place in a pie dish, dock with a fork, and bake for 10-12 minutes or until golden brown.

In a medium saucepan, heat milk, heavy cream, and shredded coconut over medium heat until just simmering. Whisk together egg yolks, sugar, cornstarch, and salt in a separate bowl. Slowly temper the egg mixture with hot milk, then return to the saucepan. Cook over medium heat for 5-7 minutes, stirring continuously, until thickened. Remove from heat and stir in butter and vanilla.

Pour the warm coconut cream filling into the cooled pie crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 3 hours.

Once the pie is set, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form, about 3-5 minutes.

Spread the whipped cream evenly over the top of the chilled Coconut Cream Pie. Optionally garnish with toasted coconut flakes. Slice into 8 pieces and serve fresh!