Coconut Cream Pie

1 pie crust, softened
1 can (13-1/2 oz) coconut milk, shaken well
1/2 c plus 1 TBS shredded coconut, toasted
1 c milk
1 tsp extract
2/3 c sugar
1/4 tsp salt
5 large egg yolks
1/4 c corn starch
1/2 tsp coconut extract
2 TBS butter, cut into four pieces

Topping

1-1/2 c heavy whipping cream, cold
1-1/2 TBS sugar
1 tsp vanilla
1/4 c sweetened shredded coconut, toasted
1 oz white chocolate, shaved

Preheat oven to 450 degrees.
Unroll pie crust onto cooking parchment or wax paper.
Brush small amount of coconut milk onto dough (enough to moisten it).
Sprinkle 1/2 TBS toasted coconut evenly on dough, then press it lightly into dough, enough to make it stick.
Sprinkle 1/2 TBS toasted coconut onto bottom of 9" pie plate, then form dough into plate.
Prick bottom and side of pie crust with fork.

Heat remaining coconut milk, whole milk, and 1/2 c toasted coconut, vanilla, 1/3 c of sugar and salt to a simmer over medium heat, stirring occasionally, to dissolve sugar (5 minutes).
In separate large bowl, with whisk, beat egg yolks, remaining 1/3 c sugar and cornstarch until well combined.
Gradually beat simmering liquid into yolk mixture to temper it, then return entire mixture to saucepan, scraping bowl with rubber scapula.

Heat mixture to simmer over medium heat, beating constantly with whisk, 5 to 6 minutes until thickened.

Remove from heat.
Beat in coconut extract and butter.
Pour into cooled crust.
Press sheet of plastic wrap directly over surface of filling and refrigerate until cold and firm, at least 3 hours.

Just before serving, beat cream and sugar in chilled bowl with mixer at medium speed until soft peaks form.
Add vanilla, continue to beat until slightly stiff peaks are formed.
Spread over chilled filling.
Sprinkle 1/4 c toasted coconut and shaved chocolate over top.