Combine sugar, egg yolks, cornstarch, milk and coconut cream over medium heat in a medium saucepan.
Stir frequently for approximately 10 minutes until custard has thickened (stirring vigorously helps eggs to smooth out while cooking). Also, use caution when stirring. The custard gets thick and when boiling, can splatter.
Remove from heat. Add butter and whisk until smooth. Fold in toasted coconut.
Cover with plastic wrap directly on top of custard and let cool for 30 minutes then pour mixture from saucepan into prepared pie crust. Again, place plastic wrap directly on top of the custard and refrigerate until completely cooled.
Once cooled, top generously with whipped cream, or cool whip, and sprinkle additional toasted coconut on top, if desired.
Slice, serve and enjoy.
Recipe adapted from Live Well Bake Often