Preheat oven to 350 degrees F (180 degrees C).
Spread the coconut evenly out on a baking sheet. Transfer to the oven and bake for about 5 minutes until golden brown, stirring occasionally.
In a medium saucepan, combine the half-and-half, coconut cream, eggs, sugar, corn starch, salt, and coconut extract.
Whisk until smooth then bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 more minutes until mixture resembles pudding and coats a spoon. The mixture will thicken more while it cools.
Remove the pan from the heat, and stir in 3/4 of the toasted coconut (reserve remaining coconut to top the pie).
Pour the filling into the pie shell, smooth out with a spatula, and let sit on a cooling rack until it has room temperature. The transfer to the fridge and chill until firm, about 4 hours.
Top with whipped cream and sprinkle remaining coconut over the top.