1. Make the Pie Crust:

Let’s start with the base—a buttery crust that holds everything together.

• In a large bowl, whisk together the flour and salt.

• Add in the cold, cubed butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs (think pea-sized pieces).

• Drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork it—this isn’t bread dough!

• Shape the dough into a disc, wrap it in plastic, and chill in the fridge for at least 30 minutes.

2. Blind Bake the Crust:

This step helps prevent a soggy bottom (Paul Hollywood would be proud).

• Roll out the chilled dough on a lightly floured surface to about 12 inches in diameter.

• Carefully place it into a 9-inch pie dish, pressing gently into the corners. Trim and crimp the edges.

• Line the crust with parchment paper and fill with pie weights or dried beans.

• Bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment, then bake another 10 minutes or until golden and cooked through.

• Let cool completely before adding the filling.

3. Prepare the Coconut Filling:

Creamy, dreamy, and full of coconut flavor.

• In a medium saucepan, combine the milk, heavy cream, sugar, and salt. Warm it over medium heat until it’s steaming but not boiling.

• In a separate bowl, whisk together the egg yolks and cornstarch until smooth.

• Slowly whisk a bit of the hot milk mixture into the yolks to temper them (this keeps them from scrambling—trust me, you don’t want coconut scrambled eggs).

• Pour the tempered yolk mixture back into the saucepan. Cook over medium heat, stirring constantly with a whisk or wooden spoon, until thickened—about 6 to 8 minutes.

• Remove from heat. Stir in the vanilla and toasted shredded coconut.

4. Assemble the Pie:

You’re almost there!

• Pour the warm filling into the cooled crust and smooth the top with a spatula.

• Cover with plastic wrap (press it directly on the surface to prevent a skin from forming).

• Chill for at least 4 hours, or overnight if you’re prepping ahead.

5. Whip and Top:

A light, fluffy finish to top it all off.

• In a cold mixing bowl, beat the heavy cream with powdered sugar and vanilla until stiff peaks form.

• Gently spread or pipe over the chilled pie.

• Sprinkle with toasted coconut and give yourself a pat on the back—you just made a showstopper.