Classic Coconut Cream Pie

In a large bowl, whisk flour and sugar. Cut in cold butter with a pastry blender until pea-sized crumbs form. Add ice water a tablespoon at a time, tossing with a fork until dough holds together. Shape into a disk, wrap, and chill for 30 minutes.

Preheat oven to 375°F (190°C). Roll dough on a floured surface to fit a 9-inch pie dish. Transfer to dish, trim and crimp edges. Line with parchment and fill with pie weights. Bake for 15 minutes, remove weights and parchment, and bake 5 minutes more until golden. Cool completely.

In a medium saucepan, whisk together milk, coconut milk, egg yolks, cornstarch, sugar, and salt until smooth. Cook over medium heat, whisking constantly, until mixture thickens and bubbles, about 8–10 minutes. Remove from heat and stir in shredded coconut and vanilla.

Pour the warm custard into the cooled crust. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until fully set, at least 4 hours or overnight.

Just before serving, whip heavy cream with powdered sugar until soft peaks form. Spread over the chilled pie. Garnish with toasted coconut flakes. Slice and serve cold.