1-Step 1: Prepare and Chill the Pie Dough Before you begin, prepare your pie dough and chill it thoroughly for at least 2 hours. This resting period allows the gluten to relax and the butter to firm up, which is essential for achieving those beautiful flaky layers. If you’re using store-bought dough, still let it chill in the refrigerator while you prepare your other ingredients.

2-Step 2: Blind Bake the Crust Preheat your oven to 375°F (190°C). Roll out your chilled dough and fit it into a 9-inch pie pan, crimping the edges decoratively. Line the crust with parchment paper and fill with pie weights or dried beans to prevent bubbling and shrinking. Blind bake for about 15 minutes, then carefully remove the weights and parchment paper. Prick the bottom with a fork to release any trapped steam, then return to the oven and bake until golden brown throughout. Let the crust cool completely before filling.

3-Step 3: Prepare the Egg Mixture In a medium bowl, whisk together the 4 egg yolks and 1/4 cup cornstarch until completely smooth. The mixture should be pale yellow with no visible cornstarch lumps. This step ensures your custard will thicken evenly without any gritty texture.

4-Step 4: Cook the Coconut Base In a medium saucepan over medium heat, combine the 14-ounce can of coconut milk, 1 cup half-and-half, 2/3 cup granulated sugar, and 1/4 teaspoon salt. Whisk constantly as the mixture heats up. Once it reaches a boil, continue cooking for exactly 2 minutes while whisking. This step dissolves the sugar completely and infuses the coconut flavor throughout the dairy.

5-Step 5: Temper the Egg Mixture This is perhaps the most important technique in the entire recipe. Gradually whisk about 1 cup of the hot coconut mixture into the egg yolk mixture, pouring slowly while whisking constantly. This gradual introduction brings the eggs up to temperature without scrambling them. Once tempered, pour the egg mixture back into the saucepan with the remaining hot liquid.

6-Step 6: Cook the Custard Return the saucepan to medium heat and cook for 1 minute 30 seconds, whisking constantly and vigorously. The mixture will bubble and thicken significantly, coating the back of a spoon. You’ll know it’s ready when it holds its shape when you run your finger through it on the spoon.

7-Step 7: Add Final Flavors Remove the saucepan from heat and immediately stir in 1 cup sweetened shredded coconut, 2 tablespoons softened unsalted butter, 1 teaspoon vanilla extract, and the optional 1/2 teaspoon coconut extract if using. Stir until the butter melts completely and all ingredients are evenly distributed.

8-Step 8: Fill and Chill Pour the hot filling into your cooled pie crust, spreading it evenly. Place a piece of plastic wrap directly onto the surface of the filling, pressing gently to eliminate any air pockets. This prevents a tough skin from forming on top. Refrigerate for at least 3 hours, though overnight chilling produces the cleanest slices.

9-Step 9: Prepare the Whipped Cream When ready to serve, beat 1 1/2 cups cold heavy cream, 3 tablespoons confectioners’ sugar, and 3/4 teaspoon vanilla extract in a chilled bowl. Beat on medium-high speed for 3-4 minutes until medium peaks form. The cream should hold its shape but still be soft and spreadable.

10-Step 10: Assemble and Serve Remove the plastic wrap from the chilled pie. Spread the whipped cream over the filling, or pipe it decoratively for a more elegant presentation. Garnish with coconut shavings, chips, or shredded coconut if desired. Serve the pie chilled, slicing with a sharp knife dipped in hot water for clean cuts.