Prepare the Dough: In a food processor, pulse together the flour and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Slowly add the ice-cold water, a tablespoon at a time, and pulse until the dough begins to form. Be careful not to overwork the dough.
Chill the Dough: Turn the dough out onto a lightly floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll Out the Dough: After chilling, roll out the dough on a floured surface until it’s about 12 inches in diameter. Carefully fit it into a 9-inch pie dish, trimming any excess dough around the edges. Crimp the edges to form a decorative border.
Pre-bake the Crust: Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper or aluminum foil, and fill it with pie weights or dried beans to prevent puffing up while baking. Bake for about 10-12 minutes. Then, remove the weights and parchment, and bake for another 5-7 minutes, until the crust is golden brown. Let it cool completely.
Step 2: Make the Coconut Cream Filling
Combine the Liquids: In a medium saucepan, whisk together the coconut milk, whole milk, sugar, and salt over medium heat. Bring to a simmer, stirring occasionally. Do not let it come to a boil.
Temper the Egg Yolks: In a separate bowl, lightly beat the egg yolks. Once the milk mixture is hot, slowly pour about 1/2 cup of the hot liquid into the egg yolks, whisking constantly to temper them (this prevents the eggs from scrambling).
Thicken the Filling: Gradually whisk the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook the mixture over medium heat, whisking constantly, until it thickens and starts to bubble (about 2-3 minutes). Be sure to keep whisking to prevent lumps from forming.
Add Butter and Coconut: Once the filling has thickened, remove it from the heat. Stir in the butter, shredded coconut, and vanilla extract until smooth.
Cool the Filling: Pour the coconut cream filling into the pre-baked pie crust. Cover the surface with plastic wrap, pressing it directly onto the filling to prevent a skin from forming. Refrigerate the pie for at least 4 hours, or until fully set (preferably overnight).
Step 3: Make the Whipped Cream Topping
Whip the Cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip—stop once the cream holds its shape and looks light and fluffy.
Top the Pie: Once the coconut cream filling has set, spread the whipped cream evenly over the pie, covering the coconut cream filling.
Step 4: Garnish and Serve
Toast the Coconut: To toast the coconut flakes, place them in a dry skillet over medium heat, stirring occasionally until they turn golden brown and fragrant (about 3-5 minutes). Be careful not to burn them.
Add the Toasted Coconut: Sprinkle the toasted coconut flakes over the whipped cream topping. For an extra indulgent touch, you can also add a few shavings of chocolate.
Slice and Serve: Slice the pie into generous wedges and serve chilled. Enjoy the smooth, coconutty goodness!
