Make the Pie Crust:
Preheat the oven to 375°F (190°C). In a large bowl, combine flour and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add ice water, 1 tablespoon at a time, until the dough comes together. Press the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.

Bake the Crust:
Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Place the dough into the dish and trim the edges. Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the parchment and weights and bake for another 5-7 minutes, until golden brown. Let the crust cool completely.

Make the Coconut Cream Filling:
In a medium saucepan, combine milk, heavy cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually pour some of the hot milk mixture into the egg yolks, whisking constantly, then return the egg mixture to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens, about 5-7 minutes.

Finish the Filling:
Once thickened, remove from heat and stir in the butter, shredded coconut, vanilla extract, and coconut extract (if using). Continue stirring until smooth and fully combined. Let the filling cool slightly, then pour it into the cooled pie crust. Smooth the top with a spatula.

Prepare the Whipped Cream:
In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Pie:
Spread the whipped cream over the coconut filling in an even layer. Garnish with additional shredded coconut on top. Refrigerate the pie for at least 4 hours, or overnight, to set.

Serve:
Slice and enjoy this creamy, coconut-filled pie!