Bake the pie shell according to package instructions; set aside to cool.
Heat oven to 350 degrees.
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5-8 minutes; set aside to cool.
In a medium saucepan, whisk together the coconut milk, half-and-half, eggs, 3/4 cup sugar, cornstarch and salt. Bring to a boil over medium heat, stirring constantly. Once thickened, remove the pan from the heat, and stir in 1 cup of the toasted coconut and 1 teaspoon vanilla extract. Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
In a large bowl, using an electric mixer, whip the heavy cream with 1 tablespoon sugar and 1/2 tsp. vanilla until stiff peaks form. Spread whipped cream over the coconut custard and sprinkle with reserved coconut. Enjoy!