Preheat oven to 350
Press pie crust into a 9″ pie pan and bake on lower rack for 10-15 minutes (until crust is browned), and allow to cool completely.
While pie crust cools. spread 1/4 cup of coconut flakes on to a baking sheet and bake until golden. Let cool and set toasted coconut aside for topping.
Whisk together sugar cornstarch, egg, egg yolks and half & half in a pan, and bring to a boil.
Boil for 1-2 minutes and remove from heat. When removed from heat, stir in coconut and vanilla. Pour into pie crust and chill until firm.
In a bowl begin to whip heavy cream with an electric mixer at high speed. Slowly add sugar, vanilla and coconut extract. Beat until stiff peaks form throughout.
Spread whipped cream over pie and sprinkle with toasted coconut. Refrigerate until ready to serve.