Preheat your oven to 400°F (200°C). If using a refrigerated pie crust, unroll it and transfer it into a pie dish. Flute the edges for a lovely finish and chill the crust in the refrigerator for 30 minutes.

Line the crust with aluminum foil and fill it with pie weights or dried beans. Bake for 15–20 minutes, until the edges are golden. Carefully remove the foil and weights, then return the crust to the oven for an additional 3–6 minutes until fully baked and golden.

In a medium saucepan, whisk together sugar, flour, and salt. Gradually pour in the whole milk, mixing well. Cook over medium-high heat, stirring frequently, until it thickens and bubbles, about 8–10 minutes.

In a separate bowl, beat the eggs. Slowly whisk in 1 cup of the hot pudding mixture to avoid scrambling the eggs. Once combined, return the egg mixture to the saucepan with the remaining pudding and cook over medium heat until it just begins to boil.

Remove the saucepan from heat and stir in the toasted coconut, butter, and vanilla extract until smooth.

Pour the creamy coconut filling into the cooled pie crust. Sprinkle the remaining toasted coconut on top.

Cover the pie with plastic wrap and refrigerate for at least 4 hours or until fully set. Once chilled, slice and enjoy.