Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup unsalted butter, chilled and cubed
  • 0.25 tsp salt
  • 4 tbsp ice water
  • 1 cup whole milk
  • 1 cup half-and-half
  • 0.5 cup granulated sugar
  • 3 tbsp cornstarch
  • 3 large egg yolks
  • 0.25 tsp salt
  • 1 cup sweetened shredded coconut, toasted
  • 1 tsp pure vanilla extract
  • 2 tbsp unsalted butter
  • 2 cups heavy whipping cream, cold
  • 0.25 cup powdered sugar
  • 2 tsp pure vanilla extract
  • 0.5 cup toasted shredded coconut

Instructions:

  1. Pulse flour and salt in a food processor; add chilled butter and pulse until pea-sized crumbs form.
  2. Slowly add ice water until the dough just holds together. Roll out and fit into a 9-inch pie plate.
  3. Line the crust with parchment paper and pie weights; bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 10 minutes until the edges are a pale gold. Cool completely.
  4. In a heavy-bottomed saucepan, whisk together sugar, cornstarch, and salt. Slowly stir in milk, half-and-half, and egg yolks until smooth.
  5. Heat over medium, stirring constantly. Once the mixture begins to bubble and thickens to a pudding-like consistency (approximately 5–7 minutes), remove from heat.
  6. Stir in the toasted coconut, vanilla, and butter until the butter is melted and the filling is glossy.
  7. Pour the coconut custard into the cooled crust and refrigerate for 4 hours to set.
  8. Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. Spread the whipped cream topping over the chilled custard and garnish with toasted shredded coconut.