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1
Whisk together flour and salt in a large bowl. Cut 6 tablespoons butter into 1/2-inch cubes, then blend into flour with your fingertips or a pastry blender until mixture resembles coarse meal. Cut another 6 tablespoons butter into 1/2-inch cubes, then blend into flour in same manner until mixture has small (roughly pea-size) butter lumps.
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2
Drizzle evenly with 4 tablespoons ice water and gently stir with a fork until incorporated. Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.) Gather dough into a ball in bowl, then flatten into a 5-inch square on a sheet of wax paper. Wrap dough in wax paper and chill 30 minutes.
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3
Cut remaining 3 tablespoons butter into very thin slices. Roll out dough on a floured surface with a floured rolling pin into a 13- by 11-inch rectangle (1/3 inch thick). Arrange dough with a short side nearest you and place butter slices evenly over dough, then fold dough into thirds like a letter: bottom third up and top third down over dough.
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4
Turn dough so a short side is nearest you and roll dough into a 13- by 11-inch rectangle (1/3 inch thick) again, then fold dough into thirds like a letter once more. Brush off any excess flour, then wrap dough in wax paper and chill at least 3 hours.
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5
Preheat oven to 375u00b0F.
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6
Roll out dough on floured surface with floured rolling pin to a rough 16-inch square, then fit into a 10-inch (6-cup) glass pie plate. Trim excess dough, leaving a 1-inch overhang, then fold overhang under to form a rim (baked crust will not hold a crimp). Line pie shell with foil and fill with pie weights. Bake in middle of oven until edge of pastry is set and pale golden, 17 to 20 minutes.
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7
Carefully remove foil and weights, then prick bottom and side of pie shell all over with a fork. Bake, pricking again if any large air pockets form, until pie shell is golden all over, about 15 minutes more. (Leave oven on.)
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8
Beat eggs in a large bowl with an electric mixer at medium speed until combined well. Beat in sugar, milk, half-and-half, vanilla, and salt, then stir in flaked coconut.
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9
Pour custard into hot pie shell and cover edge of pie with a pie shield or foil (to prevent overbrowning). Bake in middle of oven until custard is set 2 inches from edge but still jiggles slightly in center, 30 to 40 minutes. (Leave oven on.) Cool pie completely on a rack, about 1 1/2 hours.
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10
Reduce oven temperature to 350u00b0F.
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11
Spread coconut shavings in a shallow baking pan and bake in middle of oven, stirring once, until pale golden, about 5 minutes (watch carefully, since coconut burns easily). Cool in pan on rack.
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12
Just before serving, beat cream with sugar and vanilla in a bowl with cleaned beaters at medium speed until it just holds soft peaks. Spread cream over pie and sprinkle with toasted coconut.
