Coconut Custard Pie Recipe: Island Vibes in Every Slice!

Instructions:

1. Make the Crust: Combine flour and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 1 hour.
2. Roll Out and Blind Bake the Crust: On a lightly floured surface, roll out dough to a 12-inch circle. Transfer to pie dish, crimp edges, and prick bottom with a fork. Line with parchment paper, fill with pie weights (or dried beans), and bake at 375°F (190°C) for 20 minutes. Remove weights and parchment and bake for another 10-15 minutes, or until lightly golden brown. Let cool completely.
3. Prepare the Coconut Custard: In a saucepan, whisk together coconut milk, heavy cream, sugar, cornstarch, and salt. Bring to a simmer over medium heat, whisking constantly.
4. Temper the Egg Yolks: In a heatproof bowl, whisk the egg yolks. Gradually whisk in a small amount of the hot coconut milk mixture to temper the eggs (this prevents them from scrambling).
5. Combine and Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan. Cook over medium heat, whisking constantly, until the custard thickens significantly and coats the back of a spoon (about 2-3 minutes).
6. Finish the Custard: Remove from heat and stir in butter and vanilla extract.
7. Assemble the Pie: Pour the coconut custard filling into the cooled pie crust.
8. Bake the Pie: Bake in a preheated oven at 325°F (160°C) for 30-40 minutes, or until the filling is set but still slightly jiggly in the center.
9. Cool and Chill: Let the pie cool completely on a wire rack. Then, chill in the refrigerator for at least 2 hours before serving.
10. Garnish and Serve: Sprinkle toasted coconut over the top of the pie before serving.