The Absolute Best Coconut Cream Pie

Bake the pie crust according to the package directions and allow it to cool completely.
Make the Filling:

In a double boiler, combine the milk and light cream. Add the sugar and bring the mixture to a boil.
In a small bowl, dissolve the cornstarch in 2 tablespoons of cold water.
In a separate bowl, beat the egg yolks until they are light and frothy. Gradually add the cornstarch mixture to the yolks, mixing well.
Slowly add the egg yolk mixture to the boiling milk mixture, stirring constantly.
Cook for 5 minutes, stirring continuously, until the mixture thickens.
Remove from heat and stir in the vanilla extract and flaked coconut. Let the mixture stand for 30 minutes to cool slightly.
Assemble the Pie:

Pour the coconut filling into the cooled pie crust.
Cover the pie with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming.
Chill the pie in the refrigerator for at least 30 minutes or until set.
Add Whipped Cream:

Once the filling is set, remove the plastic wrap.
Spread the whipped cream evenly over the top of the pie.
Serve:

Slice and enjoy your delicious coconut cream pie!