Instructions:
To make the pie crust, combine the flour and salt in a large bowl. Add the butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Add the ice water, one tablespoon at a time, until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 375°F (190°C). Roll out the chilled pie dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish, trimming any excess dough. Prick the bottom of the crust with a fork and chill in the refrigerator for 30 minutes.
Bake the pie crust for 20-25 minutes or until it is golden brown. Let it cool completely before adding the filling.
To make the filling, whisk together the milk, sugar, cornstarch, salt, and egg yolks in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat.
Stir in the butter, vanilla extract, and 1 cup of the toasted coconut. Pour the filling into the cooled pie crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
To make the topping, beat the heavy cream, confectioners’ sugar, and vanilla extract in a large bowl until stiff peaks form. Spread the whipped cream over the top of the pie and sprinkle with the remaining 1/4 cup of toasted coconut.
Chill the pie for at least 30 minutes before serving. Enjoy!
Note: To toast the shredded coconut, spread it out on a baking sheet and bake in a 350°F (175°C) oven for 5-7 minutes or until golden brown. Watch it carefully as it can burn quickly.
