(If making the crust from scratch, start here. If using store-bought, skip to step 4):

1. Make the Pie Crust Dough (if making from scratch): * In a large bowl, whisk together the flour and salt. * Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. * Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. * Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.

2. Roll and Chill the Crust:

• Preheat the oven to 400°F (200°C).
• On a lightly floured surface, roll the chilled pie dough into a 13-inch circle.
• Transfer the crust to a 9-inch deep dish pie plate.
• Tuck the edges of the crust under to be even with the edge of the pie plate and crimp the edges as desired.
• Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes).

3. Blind Bake the Crust:

• Line the inside of the chilled crust with parchment paper, then fill with baking weights or dried beans.
• Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden.
• Remove the pie weights and parchment paper, and prick the bottom of the crust with a fork 6 to 8 times.
• Return to the oven and bake until the crust is golden brown all over, 12 to 14 minutes longer.
• Let cool to room temperature.

4. Make the Coconut Filling:

• In a medium saucepan, whisk together the sugar, cornstarch, flour, and salt.
• In a large liquid measuring cup, whisk together the coconut milk, whole milk, and egg yolks until smooth.
• Whisk the milk mixture into the pot with the sugar mixture.
• Cook over medium heat, whisking frequently, until the mixture boils, 4 to 5 minutes.
• Boil for 1 minute, whisking and stirring constantly, then remove from the heat.
• Immediately stir in the shredded coconut, butter, and vanilla extract, continuing to stir until the butter is completely melted.

5. Chill the Filling:

• Immediately pour the hot coconut filling into the cooled, prepared pie shell.
• Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
• Let sit at room temperature for 1 hour, then refrigerate until set, about 8 hours (or overnight).

6. Make the Whipped Cream Topping:

• In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), whisk together the heavy cream, sugar, and vanilla extract until stiff peaks form, 1 to 2 minutes. Be careful not to overwhip.

7. Assemble and Serve:

• Dollop the whipped cream over the top of the chilled pie.
• Garnish with toasted coconut chips, if desired.
• Slice and serve.