Old Fashioned Coconut Cream Pie

Ingredients

• For Pie Crust:
• 1 ½ cup all-purpose flour
• ¼ teaspoon fine salt
• 1 teaspoon sugar
• ½ cup unsalted butter- cold and cut into small cubes
• 3-5 Teaspoon cold water
• (or 1 baked 9 or 10″ pie shell)
• For Coconut Custard Filling:
• 4 egg yolks
• ¼ cup + 2 Tablespoon cornstarch
• 3 cups half-and-half
• ¾ c + 1 Tablespoon sugar
• ½ teaspoon salt
• 2 teaspoon vanilla
• 1 cup unsweetened finely ground coconut (if you use sweetened flaked coconut cut the sugar to ½ cup and process the coconut in a food processor to make it fine instead of stringy)
• For Topping:
• ½ cup toasted sweetened flaked coconut
• 1⅓ cups heavy whipping cream
• 3 Tablespoon powdered sugar(or more, to taste)

Instructions
To make the crust:
In a large bowl whisk together flour, sugar and salt.
Add butter and mix with a fork until it starts to look like a coarse meal.
Add 1 tablespoon of water at the time and continue mixing until a dough forms.
Shape it into a disk, wrap with the plastic wrap and refrigerate for 30 minutes or more.
Lightly greased 9-inch pie plate and preheat oven to 375 F.
Take the dough from refrigerator and roll out on a lightly floured work surface into a circle about ⅛ inch thick.
Transfer the dough to a pie plate and trim excess of a dough from edges, poke the crust with the fork so that it doesn’t puff up while cooking and bake about 20-30 minutes at 375 F (until become golden-brown), set aside to cool.
To make the custard:
Whisk the yolks in a bowl, set aside
In a medium saucepan stir together cornstarch, sugar and salt. Add the half-and-half and stir well. Use a spatula to scrap all dry ingredients from the bottom to avoid lumps. Stir in egg yolks. Bring to a boil over low heat, stirring constantly!!! When it starts to thicken remove the pan from the heat and stir in 1 cup unsweetened finely ground coconut t and the vanilla extract.
Let the filling cool slightly,about 30 minutes(stir occasionally while it's coolong) and pour into a baked and cooled pie shell. Cover with plastic wrap and refrigerate for 2 hours until set.
To make the topping:
Preheat the oven to 325 F, spread sweetened flaked coconut coconut on a baking sheet and bake it until golden brown, about 5 minutes (stirring from time to time),set aside to cool.
Beat heavy whipping cream and powdered sugar together until soft peaks form, spread over the pie and sprinkle with toasted coconut. Store in the fridge.

Note
Source recipes -Here-