Coconut Cream Pie

Preheat the oven to 350 degrees F.

On a lightly floured surface, roll out the pie dough to an inch or two larger in diameter than your pie dish.

Ease the dough into the dish, trim away any excess, roll the edges under, and crimp.

Prick holes in the bottom of the unbaked crust with a fork, then line with parchment and pie weights or dry beans.

Pre-bake the crust until it's golden brown and crisp (approx. 1 hour).

Whisk the egg yolks, granulated sugar, cornstarch, and salt together in a large bowl.

Heat the milk until steamy (in the microwave or in a small pot on the stove) and dribble it slowly into the egg mixture while whisking.

When all the milk has been added, pour the mixture into a pot and cook over medium-low heat (whisking constantly) until thickened* (approx. 5 to 10 minutes).

Fold the shredded coconut and vanilla into the custard, then press plastic wrap directly onto the surface of the coconut custard and chill for 2 hours.

Transfer the chilled coconut custard to the pre-baked pie crust.

Whip the cream and powdered sugar together until the mixture can hold soft peaks.

Top the pie with whipped cream and toasted coconut flakes.