Instructions

• Preheat the oven to 400°F (200°C).
• Roll out the pie dough into a circle large enough to fit your pie plate. Transfer the dough to the pie plate, fold the edges under, and crimp as desired.
• Place the prepared crust in the freezer for 20 minutes.
• Line the chilled crust with parchment paper and fill with pie weights. Bake for 15–18 minutes, or until the crust edges are lightly golden.
• Remove the crust from the oven, lift out the parchment and weights, and prick the bottom and sides with a fork.
• Return the crust to the oven and bake for an additional 5 minutes, or until the surface looks dry and lightly golden. Transfer the crust to a wire rack and cool completely.
• While the crust cools, make the filling: in a medium saucepan whisk together 1 cup (240 ml) heavy cream and ½ cup (60 g) all-purpose flour until smooth. Add the 14-ounce can (400 ml) coconut milk and whisk to combine.
• Heat the cream–coconut mixture over medium heat, whisking frequently, until steaming.
• In a separate bowl whisk together 4 large egg yolks, ¾ cup (150 g) granulated sugar, and ½ teaspoon salt until the mixture is lighter in color and slightly thickened.
• Temper the egg mixture by slowly whisking 1 cup (240 ml) of the hot cream–coconut mixture into the egg yolks, whisking constantly.
• Pour the tempered egg mixture back into the saucepan with the remaining hot cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat.
• Immediately whisk in 1 cup (85 g) sweetened shredded coconut, 2 tablespoons (28 g) softened unsalted butter, and 1 teaspoon pure vanilla extract until smooth.
• Pour the warm filling into the cooled pie crust. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
• Let the pie cool at room temperature for 1 hour, then refrigerate for at least 4 hours, or until fully set.
• Before serving, make the whipped topping: in a large bowl beat 1 ½ cups (360 ml) heavy cream with ¼ cup (30 g) powdered sugar and ½ teaspoon (2.5 ml) pure vanilla extract until medium peaks form.
• Spread the whipped cream evenly over the chilled pie and sprinkle with 3 tablespoons toasted sweetened shredded coconut. Slice and serve.