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1
In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk.
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2
Scald mixture.
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3
In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry.
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4
Whisk egg yolks with salt in medium bowl.
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5
Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well.
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6
Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes.
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7
Remove from heat and add coconut, vanilla, and butter.
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8
Whisk until uniformly incorporated.
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9
Pour the filling into the prepared pie shell.
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10
Cover the pie with plastic wrap and place in the refrigerator.
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11
Chill the pie completely, about 2 hours.
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12
To serve, top with toasted coconut and a dollop of whipped cream.
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13
2 cups all-purpose flour, plus more for surface
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14
1 tablespoon sugar
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15
1 teaspoon salt
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16
3/4 cup solid vegetable shortening
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17
6 to 7 tablespoons ice cold water
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18
Preheat the oven to 350 degrees F.
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19
In a mixing bowl, combine the flour, sugar, and salt.
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20
Mix well.
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21
Add the shortening and mix until the mixture resembles coarse crumbs.
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22
Add the water and let sit 1 minute.
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23
Either using a fork or your hands, carefully press the mixture together to form a soft ball.
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24
Wrap in plastic wrap and refrigerate at least 30 minutes.
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25
Remove the dough from the refrigerator and place it on a lightly floured surface.
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26
Roll the dough into a circle about 12 inches in diameter and 1/4-inch thick.
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27
Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan.
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28
Crimp the edges and chill again for 30 minutes before baking.
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29
Preheat the oven to 350 degrees F.
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30
Bake pie shell until golden, about 25 to 30 minutes.
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31
Remove from the oven and cool completely before using.
