Bake the crust according to the package or recipe instructions until golden brown. Allow it to cool completely before adding the filling.

In a double boiler, heat the milk and light cream. Stir in the sugar and heat until it comes to a gentle boil, stirring frequently to avoid scalding.

In a small bowl, whisk together the cornstarch and cold water until smooth.

Separate the egg yolks from the whites and beat the yolks until light and frothy.

Gradually whisk the cornstarch slurry into the beaten egg yolks. Mix thoroughly to ensure a smooth consistency.

Slowly pour the egg and cornstarch mixture into the boiling milk and cream. Stir constantly to prevent curdling. Cook for about 5 minutes, or until the mixture thickens to a custard-like consistency.

Remove from heat and stir in the vanilla extract and sweetened flaked coconut. Let the filling cool for about 30 minutes.

Pour the cooled coconut cream mixture into the pre-baked pie crust. Smooth the filling with a spatula, cover with plastic wrap, and refrigerate for at least 30 minutes or until fully set.

Once the filling is set, spread the whipped cream over the top of the pie. Garnish with toasted flaked coconut or chocolate shavings if desired.

Slice the pie and serve chilled. Enjoy the creamy, coconut-infused flavors of this delightful dessert!