• Blind bake pie crust and allow to cool completely.

Coconut Pastry Cream

• In a medium saucepan set over medium heat, add the sugar, flour, salt, cream, and coconut milk. Bring mixture to a simmer, then turn heat off and let stand for 10 minutes.
• In a small mixing bowl whisk together the eggs. Take about ¼ cup of cooked mixture up above and add to eggs, whisking when added. Do this a couple of times and then add combined eggs mixture to saucepan.
• Return to medium heat and whisk while cooking until the pastry cream thickens and begins to bubble. This will take about 5-7 minutes. Remove saucepan from heat.
• Add butter and vanilla and whisk until butter is melted. Fold in shredded coconut. Place pastry cream in another bowl and place a piece of plastic wrap directly on the top of the cream. This will help it from forming a crust layer on the top. Place bowl in the fridge until completely cold.
• Once completely cold, spread pastry cream into baked pie crust.
• Toast flaked or shredded coconut for topping in the oven at 350 for about 6-7 minutes, or in a frying pan over low heat. Be careful not to burn. Set aside to cool.

Whipping Cream

• Whip heavy cream, powdered sugar and coconut extract until stiff peaks form.
• Spread whipping cream over the top of the pie and sprinkle toasted coconut on top of that.