Step 1: Prepare the crust Preheat your oven to 375°F (190°C). Place the pre-made pie crust into a pie pan. Prick the bottom with a fork and bake for about 10 minutes or until golden brown. Remove from oven and set aside.

Step 2: Make the coconut cream filling In a medium saucepan, combine the coconut milk, whole milk, sugar, cornstarch, and salt. Whisk until well combined. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to boil.

Step 3: Temper the egg yolks In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot coconut milk mixture into the egg yolks while whisking continuously. This process will temper the eggs and prevent them from curdling when added to the hot mixture.

Step 4: Combine the mixtures Once the egg yolks are tempered, pour the egg mixture back into the saucepan with the remaining coconut milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.

Step 5: Add vanilla and coconut Remove the saucepan from heat and stir in the vanilla extract and sweetened shredded coconut. Mix well until everything is evenly combined.

Step 6: Assemble and chill Pour the coconut cream filling into the pre-baked pie crust. Smooth the top with a spatula. Cover the pie with plastic wrap, making sure the plastic wrap touches the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.

Step 7: Serve and garnish Before serving, remove the plastic wrap and garnish the pie with whipped cream and additional shredded coconut if desired. Slice and enjoy!