• Preheat your oven to 350 degrees F.
• Spread flaked coconut into an even layer on a baking sheet. Place in the oven to toast and become golden. 5-10 minutes. Set aside to cool.
  

To bake the store-bought crust:

• Press the pie crust into the pie plate and dock (aka poke holes) the bottom with a fork.
  
• Line the surface of the crust with parchment paper and pour in the pie weights. Bake for 25 minutes.
• Carefully remove the parchment paper and pie weights. Then return the crust to the oven for another 20 minutes, or until golden and fully cooked through.
  

For the custard:

• In a medium saucepan over medium-high heat, add half and half, eggs, sugar, flour and salt.
• Whisk continuously until the mixture thickens. About 5-7 minutes.
• Once thick, remove from the heat and stir in the vanilla extract. Set aside to cool for 10 minutes.
  
• Once cooled, add in 1 cup of the toasted coconut.
  
• Mix to combine the pie filling, then pour the hot filling into the baked pie shell.
  
• Spread the filling into an even layer and place the pie in the fridge for at least 2 hours to chill and set up.
  

For topping:

• In the bowl of a stand mixer (you can use a handheld electric mixer as well) add the heavy whipping cream, powdered sugar and vanilla extract.
• Whip on medium high speed until the mixture reaches stiff peaks.
  
• Top the chilled pie with whipped cream and the remaining 1/3 cup toasted coconut.