Preheat your oven to 350°F (175°C) and line a pie dish with your flaky pie crust. Prick the bottom and sides of the crust with a fork. Bake for 20 to 25 minutes until golden brown and cool completely.

In a medium saucepan over medium heat, combine 2 cups of half-and-half, 3/4 cup granulated sugar, and a pinch of salt. Stir gently until the sugar dissolves and the mixture warms without boiling.

Mix 1/4 cup cornstarch with a splash of the warm half-and-half until smooth. Gradually whisk this back into the saucepan, continuously stirring for about 3 to 5 minutes until thickened.

In a bowl, whisk 3 large eggs. Temper them by adding a cup of the warm custard mixture slowly while whisking. Return this mixture to the saucepan and cook over medium heat for 2 to 3 minutes.

Remove from heat and stir in 1 teaspoon vanilla extract and 1.5 cups sweetened flaked coconut. Mix until evenly combined, then pour into the cooled pie crust.

Cover the pie with plastic wrap and refrigerate for at least 4 hours or until set.

Top with freshly whipped cream and optional toasted coconut flakes, slice, and serve chilled.