2Beat yolks and sugar until pale and fluffy. Add corn starch and butter. Blend well and set aside
3Heat milk, stir in coconut cream. Temper in egg yolk mixture. Stir constantly over medium heat until thickened. Add vanilla and remove from heat. Cool and strain if necessary. Fold in cream and remaining shredded coconut.
4Whip 1c of heavy cream to stiff peak. Fold in cream and remaining shredded coconut. Pour into precooked pie shell
Whip remaining 1 c heavYy cream until thickened, add powdered sugar and continue to whip to stiff peaks. Fold in toasted coconut. Spread onto filling and refrigerate until set and chilled. At least 3 hrs.