Preheat your oven to 350°F. Place the pie crust in a greased 9-inch pie pan. Bake for 10–12 minutes, or until the edges are lightly golden. Remove from oven and allow to cool completely.

Spread the coconut flakes evenly on a baking sheet. Bake for a few minutes, stirring occasionally, until lightly toasted and fragrant. Remove from oven and let cool.

In a medium saucepan over medium heat, whisk together the flour, sugar, milk, heavy cream, and a pinch of salt. Cook, stirring frequently, until the mixture thickens and begins to bubble.

Remove the saucepan from heat. Slowly add a small amount of the hot custard to the beaten eggs while whisking constantly to temper them. Then, pour the egg mixture back into the saucepan, whisking until smooth and fully combined.

Stir in ¾ of the toasted coconut and the vanilla extract until evenly incorporated.

Pour the custard filling into the pre-baked pie crust. Let it cool to room temperature before refrigerating. Chill the pie in the fridge for 3–4 hours, or until fully set.

Spread the thawed whipped topping evenly over the chilled pie. Sprinkle the remaining toasted coconut on top for garnish. Slice and serve!