Directions:

1. Preheat oven to 425F. Roll out the pie crust and fit into a 9” round pie pan. Dock the bottom and sides of the crust. Cover with foil paper. Fill with pie weights or uncooked beans. Cook for 15-20 minutes or until golden brown. Once cooked remove the foil and weights. Cool on a cooling rack.
2. Place the egg yolks and cornstarch in a heatproof bowl. Whisk together.
3. Heat a large saucepan over medium heat. Add coconut milk, milk, and sugar. Bring to a simmer.
4. Temper the eggs by slowly adding the warm milk ¼ cup at a time while continuously whisking. Once half the milk has been added to the eggs slowly pour the entire mixture into the saucepan.
5. Whisk over medium low heat for approximately 4 minutes. Once the mixture begins to thicken cook for an additional minute. Remove from heat. Add vanilla extract, coconut extract and butter. Stir until incorporated.
6. Pour the coconut pastry cream into a heatproof glass dish. Cover with plastic wrap and refrigerate until cool.
7. Meanwhile whip the cream and powdered sugar until stiff peaks are formed. Keep Cool.
8. Heat a large nonstick skillet over medium heat. Add the shredded coconut. Stir until all the coconut is evenly toasted. Set aside.
9. To assemble the pie, spoon the cooled coconut pastry cream into the baked pie shell. Top with whipped cream and coconut flakes. Cover and cool for at least 2 hours. Enjoy!