Preheat oven to 375°F.

Working on a lightly floured surface, roll dough into 12” circle.

Lay dough into a lightly greased 9” pie pan. Fold the extra dough over and crimp using two fingers.

Using a fork, dock the bottom and sides of the unbaked crust.

Place parchment paper or foil in pan and fill with dried beans or pie weights; bake for 20 minutes.

Remove paper/foil and beans/weights. Continue baking for 4-6 more minutes, or until crust is golden brown. (Note: If edges begin to brown too quickly, cover just the edges with foil.)

Remove crust from oven and let cool completely.

Using a medium saucepan, add coconut milk, half-and-half, sugar, cornstarch and egg yolks; stir until well combined.

Place over medium heat and bring to a boil, stirring often.

Boil for 1 minute, stirring constantly.

Remove from heat and add butter, coconut flakes and 1½ tsp vanilla extract; stir until well combined and butter has completely melted.

Cover pan with plastic wrap, pressing wrap directly onto surface of the filling. Let stand at room temperature for 30 minutes.

Transfer filling into prepared pie pan. Cover pan and refrigerate for 1 hour.

Using an electric mixer, whip the whipping cream, powdered sugar and remaining 1 tsp of vanilla extract until stiff peaks form.

Spread the whipped cream evenly over the coconut filling.

{Optional garnish} Sprinkle top of pie with lightly toasted coconut flakes before serving.