Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking.

Preheat oven to 375°F (190°C). Fully blind bake the pie crust. Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.

Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat.

Once boiling, remove about ½ cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot. The pudding will immediately begin to bubble and thicken.

Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).

Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding and refrigerate for at least 3 hours or overnight until chilled and thickened.

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.

Pipe or spread the whipped cream on top. Garnish with extra coconut, if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.

Cover leftovers and store in the refrigerator for up to 5 days.