Instructions

• Preheat the oven to 450°F. On a lightly floured surface, roll the pie dough to about a 12-inch circle and fit it into a 9-inch pie dish. Trim the excess dough and flute the edges. Use a fork to gently dock the bottom and sides of the crust.
• Line the crust with parchment paper or foil and fill with pie weights, dried beans, or rice. Bake at 450°F for 6 minutes. Carefully remove the weights and parchment/foil, then return the crust to the oven and bake for an additional 8 minutes, or until the crust is lightly browned. Transfer the crust to a rack and let cool while you make the filling.
• In a medium saucepan (2–3 quart), whisk together 3/4 cup sugar and 3 tablespoons cornstarch until evenly combined.
• Gradually whisk in 2 1/2 cups half-and-half until smooth. Place the saucepan over medium-high heat and cook, stirring constantly, until the mixture thickens to the consistency of fairly thick gravy and begins to lightly bubble. Reduce the heat slightly and continue cooking, stirring constantly, for 2 more minutes. Turn off the heat.
• Place the 4 egg yolks in a medium bowl. Slowly pour about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper them. Then pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream mixture.
• Return the saucepan to medium heat and bring to a gentle simmer, stirring frequently, and cook for about 2 minutes until thickened. Turn off the heat.
• Stir in 1 cup of the toasted sweetened coconut flakes, 1 tablespoon unsalted butter, and 1 1/2 teaspoons vanilla extract until fully combined. Pour the filling into the cooled prebaked crust.
• Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Chill the pie in the refrigerator for 4–6 hours, or overnight, until set.
• About 15 minutes before you remove the pie from the refrigerator, chill a mixing bowl in the freezer. Add 1 1/2 cups heavy cream, 3 tablespoons sugar, and 1 teaspoon vanilla extract to the chilled bowl.
• Using a hand mixer on HIGH, beat the cream mixture until soft peaks form, about 4 minutes.
• Remove the plastic wrap from the chilled pie. Spread the whipped cream evenly over the top of the pie. Sprinkle the remaining 1/3 cup toasted sweetened coconut flakes over the whipped cream.
• Serve immediately or keep the pie chilled in the refrigerator until ready to serve.