Wrap the refrigerated pie crusts neatly in a 9-inch pie dish. Use a fork to poke holes and to design the edges. Place the pie crust in the refrigerator for 30 to one hour before blind baking. Then bake the pie crust according to the instructions on the package information

In a saucepan, pour ½ cup of sugar and ¼ cup of cornstarch, stir, and bring to a boil on low heat

Take a mixing bowl, crack four eggs, and scoop the yolks into the baking bowl. Add two cups of half-and-half. Whisk them thoroughly and add the mixture to the pot of sugar and cornstarch.

Boil for a minute on medium-low heat

Take the pot from the fire, add the butter, sweetened flaked shredded coconut, and vanilla extract, and mix. Allow it to cool. Then cover the mixture or pot with plastic wrap for 30 minutes

Remove the plastic wrap, scoop the creamy coconut filling or pudding into the blind bake pie crust, and wrap again with the plastic wrap. Set aside.

In another mixing bowl, pour the two cups of whipping cream, ⅓ cup of sugar, and 1 ½ tablespoons of vanilla extract, and whisk until it’s fluffy.

Layer the fluffy mixture on the bowl of coconut cream pie.

Garnish with toasted coconut and serve