Preheat the oven to 350ºF.
Prepare the crust. Roll the pie crust out into a 9x9-inch square (about ¼-inch thick) so that will cover the bottom of a 9x9-inch pan. It’s ok if it’s not perfectly square. Gently place the pie crust in the pan. Press the crust into the bottom of the pan with your hands and up the sides. The crust will shrink when it bakes.
Use a fork to poke holes into the pie crust. Bake for 20-25 minutes or until golden brown. Remove from the oven and let the crust cool completely. Set aside.
Make the coconut filling. Heat the coconut milk, coconut cream, agave syrup, and vanilla extract in a small saucepan over medium heat. Whisk the ingredients together. Bring the mixture to a gentle simmer and then turn the heat to low.
Remove ½ cup of the coconut milk and whisk it together with the cornstarch until smooth. Pour the cornstarch slurry back into the saucepan and whisk until thickened and creamy. Remove from the heat. The coconut mixture should thicken very quickly to a pudding consistency. Let the mixture cool.
Pour the coconut filling on top of the cooled pie crust and cover it with plastic wrap. Refrigerate for 3-4 hours or overnight until set.
Toast the coconut flakes. Add the coconut flakes to a baking sheet and broil the coconut for 1-2 minutes or until golden brown. Don’t walk away from the coconut flakes, it browns quickly. Remove from the oven and set aside.
Make the whipping cream. Place the metal bowl of a stand mixer and whisking attachment in the refrigerator (for best results). When the bowl is cold, remove it from the refrigerator and place it under the standing mixer.
Add heavy whipping cream to the bowl and whisk on medium/low speed until the cream begins to thicken (3-4 minutes). Add the agave syrup and vanilla extract.
Continue whipping on medium/low speed until peaks begin to form (5-7 minutes).
Spread the whipped topping on top of the coconut custard and top with the toasted coconut. Serve immediately or refrigerate.