Ingredients

• 3/4 cup sugar
• 1 1/2 cups unsweetened coconut milk
• 1 1/2 cups whole milk
• 1/4 cup cornstarch
• 5 egg yolks
• 1/4 teaspoon salt
• 1 cup flaked, unsweetened coconut
• 2 teaspoons vanilla extract
• 1 tablespoon butter
• 1 (9-inch) baked pie shell, recipe follows
• 1/3 cup toasted coconut
• Whipped cream, for garnish

Directions

Pie shell:

2 cups all-purpose flour, plus more for surface

1 tablespoon sugar

1 teaspoon salt

3/4 cup solid vegetable shortening

6 to 7 tablespoons ice cold water

Preheat the oven to 350 degrees F.

In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.

Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a circle about 12 inches in diameter and 1/4-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and chill again for 30 minutes before baking.

Preheat the oven to 350 degrees F.

Bake pie shell until golden, about 25 to 30 minutes. Remove from the oven and cool completely before using.

Yield: 1 deep-dish pie shell