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1
To make the pastry cream, combine the milk and coconut in a medium saucepan.
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2
Scrape the seeds from the vanilla bean and add both the seeds and pod to the milk mixture.
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3
Place the saucepan over medium-high heat and stir occasionally until the mixture almost comes to a boil.
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4
In a bowl, whisk together the eggs, sugar, and flour until well combined.
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5
Temper the eggs (to keep them from scrambling) by pouring a small amount (about 1/3 Cup) of the scalded milk into the egg mixture while whisking.
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6
Then add the warmed egg mixture to the saucepan of milk and coconut.
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7
Whisk over medium-high heat until the pastry cream thickens and begins to bubble.
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8
Keep whisking until the mixture is very thick, 4 to 5 minutes more.
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9
Remove the saucepan from the heat.
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10
Add the butter and whisk until it melts.
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11
Remove and discard the vanilla pod.
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12
Transfer the pastry cream to a bowl and place it over a bowl of ice water.
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13
Stir occasionally until it is cool.
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14
Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold.
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15
The pastry cream will thicken as it cools.
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16
When the pastry cream is cold, fill the prebaked pie shell with it, smoothing the surface.
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17
In an electric mixer with the whisk, whip the heavy cream with the sugar and vanilla on medium speed.
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18
Gradually increase the speed to high and whip to peaks that are firm enough to hold their shape.
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19
Fill a pastry bag fitted with a star tip with the whipped cream and pipe it all over the surface of the pie, or spoon it over.
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20
For the garnish, preheat the oven to 350u00b0F.
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21
Spread the coconut chips on a baking sheet and toast in the oven, watching carefully and stirring once or twice, since coconut burns easily, until lightly browned, 7 to 8 minutes.
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22
Use a vegetable peeler to scrape about 2 ounces of the white chocolate into curls.
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23
On The Plate: Cut the pie into 6 to 8 wedges and place on dessert plates.
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24
Decorate each wedge of pie with white chocolate curls and the toasted coconut.
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25
A Step Ahead: If not serving immediately, keep the pie refrigerated, covered with plastic wrap.
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26
The finished pie should be consumed within a day.
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27
Prepare the garnishes just before serving.
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28
The coconut pastry cream can be made a day ahead and stored chilled in the refrigerator, covered with plastic wrap as described above.
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29
Fill the pie shell and top it with whipped cream and garnishes when you are ready to serve the pie.
