Instructions

1. Make the crust:
2. Let 1 disk pie dough sit at room temperature for 10 minutes. Dust a work surface generously with all-purpose flour. Place the dough on the work surface and roll out into a 12-inch round. If the dough cracks when you first start rolling, let it sit for 1 minute to warm slightly before rolling again.
3. Transfer to a regular 9-inch pie dish (not deep-dish). Trim the edges with kitchen shears as needed so there is a 1-inch overhang. Crimp the edges. Prick the bottom and sides of the dough all over with a fork. Freeze while you heat the oven.
4. Arrange 2 racks in the middle and bottom third of the oven, then heat the oven to 425ºF.
5. Place the pie dish on a baking sheet. Line the crust with a sheet of parchment paper and fill with dried beans or pie weights.
6. Bake on the lower rack until the edges of the crust are light golden and matte, about 15 minutes.
7. Grasping the parchment, carefully remove the beans or weights. Return the crust to the oven and bake until the crust is fully baked through, golden-brown, and matte, about 10 minutes more. Place on a wire rack to cool.
8. Toast the coconut:
9. Reduce the oven temperature to 350ºF. Line a rimmed baking sheet with parchment paper.
10. Spread 1 1/3 cups plus 1/4 cup sweetened, shredded coconut (this is for both the custard and topping) in an even layer on the baking sheet.
11. Bake on the middle rack, stirring every 3 to 5 minutes, until evenly golden-brown and fragrant, 12 to 15 minutes total. Let cool while you make the custard.
12. Make the custard:
13. Place 1 (about 13-ounce) can coconut milk, 1 cup whole milk, 3/4 cup granulated sugar, and 1/2 teaspoon kosher salt in a large saucepan. Bring to a simmer over medium-high heat, stirring occasionally to dissolve the sugar, 5 to 8 minutes. Meanwhile, whisk 2 large eggs, 2 large egg yolks, and 1/4 cup cornstarch in a medium bowl until smooth and all the starch is dissolved.
14. Once simmering, reduce the heat to medium-low. While whisking continuously, add about 1 cup of the coconut milk mixture to the egg mixture to temper.
15. While whisking, add the tempered egg mixture back to the saucepan. Continuing to whisk constantly and taking care to get into the corners of the saucepan, bring the mixture to a simmer (the bubbles will be large and slow and the mixture will have thickened), 30 seconds to 1 minute.
16. Continue to cook, whisking often, until the custard is well-thickened and the starch flavor is cooked off (it should register 175ºF to 180ºF), about 3 minutes more. It should coat the back of a spoon in a thick layer and hold its shape if you swipe your finger down it.
17. Remove the saucepan from the heat. (If you’re worried the custard may have curdled a little, you can strain through a fine-mesh strainer into a bowl at this point.) Whisk in 3 tablespoons unsalted butter and 1 1/2 teaspoons vanilla extract until the butter is melted and combined.
18. Reserve 1/4 cup of the toasted coconut for topping. Fold the remaining toasted coconut into the custard until evenly distributed. Scrape into the cooled pie crust and smooth into an even layer.
19. Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until the custard is set and well-chilled, at least 5 hours, but ideally overnight.
20. Finish the pie:
21. Beat 1 1/3 cups cold heavy cream, 3 tablespoons powdered sugar, and 1 1/2 teaspoons vanilla extract with the whisk attachment in a stand mixer on medium-high speed just until stiff peaks form, 1 to 1 1/2 minutes.
22. Spoon the whipped cream over the pie. Use the back of a spoon to spread and swoop the whipped cream over the custard as desired. Sprinkle with the reserved toasted coconut. Slice the pie, wiping the knife between cuts for clean slices, and serve.