Prepare pie crust and let cool on the counter until coconut cream filling is finished.
Set all ingredients out in their measurements in bowls or measuring cups. You'll need to add them quickly so you won't have time to measure while adding - do this ahead of time to be prepared.
Add coconut milk (well stirred from can), whole milk, shredded coconut, just 1/3 of the sugar, and salt to a medium saucepan. Bring to a simmer over medium-high heat, stirring every so often to dissolve the sugar.
In a separate bowl, add the lightly whisked egg yolks, remaining 1/3 cup sugar, and cornstarch. Combine until there are no lumps remaining.
Once the coconut milk mixture is fully simmering, gradually pour the simmering mixture into the egg yolk mixture whisking constantly as to not create scrambled eggs. Then, pour that entire mixture BACK into the saucepan and place on the stove over medium heat, whisking constantly.
Once the mixture is thickened and you see 3-4 bubbles burst on the top (about 1-2 minutes), remove from heat and stir in vanilla and butter. Pour the filling straight into your cooled pie crust.
Place a piece of plastic wrap directly on the surface of the cooled pie filling and refrigerate until filling is cold and firm, a minimum of 3 hours but up to 24 hour.
When ready to serve your pie, prepare your whipped cream. Then, immediately dollop the whipped cream on top of the pie, sprinkle the edges with additional unsweetened shredded coconut, slice and enjoy!