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1
Sift together the flour, sugar, and salt into a medium bowl.
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2
Using a pastry blender, cut in the butter until the mixture resembles oatmeal or coarse crumbs.
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3
Use a fork to stir in the water.
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4
Turn the dough out onto a lightly floured work surface; it will still be slightly crumbly.
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5
Fold it over on itself a few times, just until the dough holds together and becomes more supple and less grainy.
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6
Wrap in plastic wrap and refrigerate for at least 1/2 hour.
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7
Preheat the oven to 350F and lightly grease a 9-inch pie pan.
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8
Roll out the dough to about 1/8 inch thick and gently drape it on the pan.
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9
Cover the dough with a disc of parchment paper and weight down with pie weights or dried beans.
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10
Bake for about 12 minutes, until the bottom and sides of the pie shell are starting to turn light golden brown.
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11
Remove the pie weights and parchment and bake 23 more minutes, until the crust is cooked all the way through but is not too brown.
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12
Remove it from the oven and cool completely before filling.
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13
Using a medium saucepan, bring the milk, coconut milk, 1/3 cup sugar, and the vanilla bean (bean and scrapings) to a simmer over medium heat.
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14
Whisk the cornstarch into 1/4 cup of the heavy cream and then whisk into the milk; remove from heat.
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15
In a bowl, whisk the egg yolks until fluffy.
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16
Whisk about 1/2 cup of the hot milk mixture into the yolks, then pour the egg mixture back into the saucepan, whisking constantly so that the eggs wont curdle.
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17
Run the whisk along the bottom of the saucepan to make sure youre getting all the eggs.
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18
Return the saucepan to medium heat and start whisking rapidly.
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19
The mixture should come to a boil and start to thicken.
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20
Lower the heat slightly and cook, whisking, for about 3 minutes.
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21
Remove from heat and strain into a bowl.
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22
Stir in the butter and cover the surface of the pastry cream with plastic.
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23
Cool completely.
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24
Place the cooled pastry cream, 3 tablespoons sugar, and remaining 1 cup of heavy cream in the bowl of an electric mixer and beat at medium-high until stiff.
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25
Fold in 3/4 cup of the toasted coconut and scoop the filling into the pie shell.
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26
Sprinkle the surface with the remaining 1/4 cup of coconut and refrigerate until ready to serve.
