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1
Make the crust: Pulse the flour, coconut and salt in a food processor until the coconut is finely chopped.
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2
Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter.
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3
Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary).
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4
Turn out onto a sheet of plastic wrap and pat into a disk.
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5
Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.
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6
Preheat the oven to 375 degrees F. Roll out the dough into an 11-inch round on a lightly floured surface.
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7
Ease into a 9-inch pie plate.
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8
Fold the overhanging dough under itself and crimp the edges with your fingers.
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9
Pierce the bottom all over with a fork.
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10
Refrigerate the crust until firm, about 15 minutes.
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11
Line the crust with foil, then fill with pie weights or dried beans.
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12
Bake until the edges are golden, 20 to 25 minutes.
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13
Remove the foil and weights and continue baking until golden all over, 10 to 15 more minutes.
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14
Transfer to a rack and let cool completely.
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15
Meanwhile, make the filling: Heat 1 1/2 cups milk and the macadamia nuts in a medium saucepan over medium heat (do not boil).
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16
Whisk the egg yolks, 1/2 cup sugar, the cornstarch, vanilla and the remaining 1/4 cup milk in a bowl until combined.
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17
Gradually whisk half of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture and cook, stirring constantly with a wooden spoon, until the mixture thickens and just begins to boil, 2 to 3 minutes.
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18
Remove from the heat and stir in the white chocolate until smooth.
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19
Transfer the filling to a large bowl and let cool to room temperature, stirring occasionally, about 30 minutes.
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20
Once the filling is cool, bring a few inches of water to a simmer in a medium saucepan.
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21
Whisk the egg whites and the remaining 1/4 cup sugar in a large heatproof bowl.
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22
Set the bowl over the pan (do not let the bowl touch the water) and whisk until the sugar dissolves and the mixture is warm.
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23
Remove the bowl from the pan and beat with a hand mixer until the egg whites are glossy and stiff, about 5 minutes.
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24
Fold the beaten egg whites into the filling, then spread in the prepared crust.
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25
Cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight.
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26
Just before serving, make the whipped cream for topping: Beat the heavy cream and confectioners' sugar with a mixer until medium peaks form.
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27
Transfer to a piping bag fitted with a star tip and pipe around the edge of the pie.
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28
Top with the macadamia nuts and toasted coconut.
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29
Photograph by Kat Teutsch
