1. Place a rack in lowest part of oven and heat to 375 degrees. Process 1/2 cup coconut, the flour, confectioners' sugar, and a pinch of salt in a food processor for 30 seconds. Add chilled butter and pulse until pea-size pieces form. With motor running, add one egg and process until dough forms a ball; shape into a disc, wrap in plastic, and refrigerate 1 hour.
2. On a lightly floured surface, roll dough into an 11" circle and set in a 9" pie plate. Crimp edges, then prick bottom with a fork and freeze 10 minutes. Line crust with parchment and pie weights, then bake 15 minutes. Remove parchment and weights and bake until bottom is dry, about 10 more minutes; let cool.
3. Place a fine-mesh strainer over a medium bowl and set aside. Whisk 1/2 cup granulated sugar, the cornstarch, and 1/4 teaspoon salt in a medium saucepan, then vigorously whisk in remaining three eggs until pale in color. Whisk in both milks, then cook over medium, whisking constantly, until pudding is completely thickened, 6 to 8 minutes.
4. Strain into prepared bowl and stir in remaining 1 1/2 cups coconut, the softened butter, and vanilla; pour into crust and smooth top. Cover tightly with plastic and let sit 30 minutes, then refrigerate at least 3 hours and up to 1 day.
5. To serve, beat cream and remaining 2 tablespoons granulated sugar with an electric mixer on medium-high until soft peaks form, about 2 minutes. Spoon over top of pie, then sprinkle with more toasted coconut.
Source: Hannaford fresh Magazine, March-April 2021