Make the Crust

1. Add 3/4 cup (98g) of flour and salt to a food processor and pulse together 2 to 3 times.
2. Scatter the cubed butter over the flour and process until a crumbly dough forms, about 15 seconds. The flour should all be coated – none of the flour should be dry.
3. Add the remaining 1/2 cup (65g) of flour and pulse a few times until everything is evenly distributed. The doughy pieces should break up, and it should look sandy. There shouldn’t be a bunch of big pieces remaining. A few are fine, but they should be mostly evenly distributed.
4. Move the mixture to a medium mixing bowl and add 2 tablespoons of the ice water. Start with 2 tablespoons and add from there. Using a rubber spatula, gently fold everything together. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together nicely, it’s ready. If the dough falls apart, add 1-2 more tablespoons of water and continue to press until the dough comes together.
5. Work just enough for it to come together, then shape it into a disc. Wrap the disc in plastic wrap and refrigerate for at least an hour or up to 2 days.
6. When ready to bake the crust, place the pie crust onto a piece of parchment paper. Cover the crust with another piece of parchment paper and roll it out with a rolling pin.
7. Peel one piece of the parchment paper off and use the other piece of parchment to lift the pie crust and drape it over a 9-inch deep-dish pie plate. Carefully peel off the second piece of parchment paper, then shape your pie crust. “Dock” the crust by pricking the crust with a fork to allow steam to escape evenly. This helps the crust not bubble up and cook unevenly.
8. Refrigerate the crust for 2-3 hours or freeze for about 20 minutes. You want to be sure the crust is very cold.
9. Preheat oven to 350°F (180°C) and line the pie crust with parchment paper. Be sure the parchment paper presses all the way against the crust so that it’s flush. Fill the pie crust with pie weights, dry rice, or beans.
10. Bake for 20-25 minutes, or until the crust begins to brown on the edges. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until lightly golden brown. Remove from the oven and allow to cool completely. If you need to speed up cooling, you can place it in the fridge.

Make the Filling

1. When the crust has cooled, add the egg yolks to a medium-sized bowl, whisk together until smooth, then set aside.
2. Add the sugar, cornstarch, and salt to a medium saucepan and whisk together until well combined and no lumps remain.
3. Add the whole milk, coconut milk, and sweetened condensed milk and whisk well to combine. Heat mixture over medium heat, whisking constantly.
4. Once the milk mixture begins to simmer, pour a little of the milk mixture into the eggs while whisking constantly, to temper the eggs. Add a little more of the hot liquid into the eggs, then pour the egg mixture back into the saucepan.
5. Whisk constantly until the mixture begins to thicken and comes to a boil. Allow to boil for 1 minute, then remove from heat and whisk in the coconut extract and shredded coconut.
6. Pour the filling into the cooled crust and spread evenly. Press a piece of plastic wrap directly on top of the pie and refrigerate for about 4–6 hours or until the pie is set.

Add Topping and Serve

1. When the pie is completely cool and firm, remove the plastic wrap from the pie.
2. Add the heavy whipping cream, powdered sugar, and vanilla extract for the whipped cream to a large mixer bowl and whip on high speed until stiff peaks form.
3. Pipe the whipped cream onto the top of the pie (I used Ateco tip 844), then garnish with coconut flakes, if desired. Serve.