Making the Pie Crust:

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the flour.
2. Cut in the cold fats: Add the cold, cubed butter and cold shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter and shortening remaining. The goal is to keep the fats cold and prevent them from melting into the flour. Working quickly is key.
3. Add ice water gradually: Drizzle ice water, one tablespoon at a time, over the flour mixture. Gently toss with a fork after each addition until the dough just comes together. Be careful not to add too much water, as this can make the crust tough. You want the dough to be moist enough to hold together but not sticky.
4. Form dough into disks: Divide the dough in half and gently form each half into a flat disk. Wrap each disk tightly in plastic wrap.
5. Chill the dough: Refrigerate the dough disks for at least 1 hour, or preferably 2 hours, to allow the gluten to relax and the fats to firm up. This chilling step is crucial for a tender and flaky crust. You can even chill it overnight.
6. Roll out the crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Roll from the center outwards, rotating the dough as you go to ensure an even circle.
7. Transfer to pie plate: Gently fold the rolled dough in half, then in half again, and transfer it to a 9-inch pie plate. Unfold the dough and ease it into the pie plate, pressing it gently against the bottom and sides. Trim any excess dough hanging over the edge, leaving about a ½-inch overhang.
8. Crimp the edges: Crimp the edges of the crust using your fingers or a fork to create a decorative and sealed edge. This helps prevent the filling from leaking out.
9. Pre-bake the crust (blind bake): Prick the bottom of the crust all over with a fork to prevent it from puffing up during baking. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 20 minutes.
10. Remove weights and bake further: Carefully remove the parchment paper and pie weights. Return the crust to the oven and bake for another 10-15 minutes, or until lightly golden brown. This ensures the crust is fully cooked and will hold the filling without becoming soggy. Let the crust cool completely on a wire rack while you prepare the filling.

Making the Coconut Cream Pie Filling:

1. Combine dry ingredients in saucepan: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Make sure the cornstarch is fully incorporated into the sugar to prevent lumps in the custard.
2. Whisk in egg yolks: In a separate bowl, lightly whisk the egg yolks. Gradually whisk the egg yolks into the sugar mixture in the saucepan until well combined and smooth.
3. Gradually whisk in milk and coconut milk: Slowly whisk in the whole milk and coconut milk, ensuring there are no lumps. Whisk until the mixture is smooth and homogenous.
4. Cook the filling: Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture thickens and comes to a gentle simmer. This will take about 10-15 minutes. Continue to stir constantly to prevent scorching on the bottom of the pan. The mixture is ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it.
5. Remove from heat and stir in butter and vanilla: Remove the saucepan from the heat. Stir in the butter until it is melted and fully incorporated into the custard. Then, stir in the vanilla extract and ½ cup of the unsweetened shredded coconut.
6. Pour filling into crust: Pour the hot coconut cream filling into the cooled pre-baked pie crust, spreading it evenly.
7. Press plastic wrap onto surface: To prevent a skin from forming on the surface of the filling, gently press a piece of plastic wrap directly onto the hot filling. This creates an airtight seal.
8. Chill the pie: Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set completely and become firm. Chilling is essential for the pie to slice cleanly and have the right texture.

Making the Whipped Cream Topping and Assembling the Pie:

1. Make whipped cream: In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer or whisk, beat until stiff peaks form. Be careful not to overwhip, or the cream can become grainy.
2. Frost the pie: Once the pie is fully chilled and set, remove the plastic wrap. Spread the whipped cream evenly over the top of the coconut cream filling, creating swirls or decorative peaks as desired.
3. Garnish with toasted coconut: Sprinkle the remaining ½ cup of unsweetened shredded coconut (or toasted sweetened coconut, if using) evenly over the whipped cream topping.
4. Serve and enjoy: Slice and serve chilled. For the best flavor and texture, enjoy within 2-3 days.