In a medium saucepan, whisk milk and egg until completely incorporated. Add your sugar, cornstarch, and salt. Cooking over medium heat, whisk frequently until thickened. Remove saucepan from heat and stir in vanilla then coconut. Pour into your cooled crust (we used Marie Calendar's store bought crust that you bake). Place in refrigerator until chilled, a few hours.
Whip together your cream, sugar, and vanilla until light and fluffy. Spread on top of chilled pie.
Spread your coconut on a cookie sheet or pan. Toast at 350 for about 2-4 minutes, until lightly golden. Sprinkle on top of your pie and eat up!