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1
Preheat the oven to 325 degrees.
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2
Place coconut on baking sheet and toast until light brown, about 7 minutes.
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3
Make the crust: Sift flour, sugar and salt together.
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4
Using a food processor or pastry cutter, blend butter and shortening into the flour mixture until pea-sized pieces form.
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5
Slowly add the water until the dough just comes together.
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6
Wrap the dough in plastic wrap and refrigerate for at least one hour.
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7
Roll out chilled dough on a floured surface until it is large enough to create a 1-inch overhang on a 10-inch pie pan.
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8
Using a fork, poke several holes along the base of the crust.
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9
Finish the rim of the crust to your liking.
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10
Bake for 25 minutes.
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11
Remove from oven and cool.
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12
Make the filling: Pour evaporated milk, cream and sugar into a saucepan.
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13
Over medium heat, bring to a boil, then immediately remove from heat.
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14
Using a whisk attachment on an electric mixer, beat egg yolks until they appear pale and fluffy.
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15
Add cornstarch and butter; continue beating until they are fully incorporated.
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16
Add vanilla, coconut extract and cream of coconut.
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17
Set the mixer on a low speed and slowly add the warm cream mixture to the egg mixture.
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18
Pour the filling back into the saucepan and cook over low heat for 10 minutes, stirring constantly.
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19
Pour coconut filling into the baked pie shell and bake for 35 minutes.
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20
Remove from oven and allow the pie to cool completely.
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21
Make the topping: Whip cream, sugar and vanilla to stiff peaks.
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22
To finish: Place a large mountain of whipped cream in the center of the pie and, using a small offset spatula, create a dome shape.
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23
Sprinkle the entire dome with toasted coconut.
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24
Refrigerate until ready to serve
