1. Bake the pie crust
Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and prick the bottom lightly with a fork. Line with parchment paper and add pie weights or dried beans.
Bake for 15 minutes, then remove the parchment and weights. Continue baking for another 8–10 minutes, until golden brown. Let it cool completely.
2. Toast the coconut
Spread the shredded coconut for the topping on a baking sheet. Toast at 350°F (175°C) for about 5–8 minutes, stirring once or twice, until lightly golden. Watch carefully because coconut can burn quickly. Set aside to cool.
3. Make the custard
In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Gradually whisk in the milk and coconut milk until smooth.
4. Cook the filling
Place the saucepan over medium heat. Cook while whisking constantly until the mixture becomes thick and begins to bubble, about 5–8 minutes.
5. Temper the egg yolks
Place the egg yolks in a bowl. Slowly whisk about 1 cup of the hot milk mixture into the yolks. This gently warms the eggs without scrambling them.
Pour the egg mixture back into the saucepan while whisking constantly.
6. Finish cooking
Continue cooking for another 2 minutes, stirring constantly, until the custard is thick and smooth.
Remove from the heat and stir in the butter, vanilla, and 1 cup of shredded coconut.
7. Fill the crust
Pour the warm coconut custard into the cooled pie crust. Smooth the surface with a spatula.
Place plastic wrap directly against the surface of the filling to prevent a skin from forming.
8. Chill the pie
Refrigerate for at least 4 hours, preferably overnight, until the filling is completely set.
9. Make the whipped cream
Beat the heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form.
10. Decorate
Spread or pipe the whipped cream over the chilled pie. Sprinkle generously with the toasted coconut.
11. Serve
Slice with a sharp knife and serve chilled.
Helpful Tip
For the best texture, allow the pie to chill completely before slicing. Toasting the coconut adds a delicious nutty flavor and gives the pie the golden, bakery-style finish shown in the picture.
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