Step 1

Preheat your oven and line your pie pan with the pie crust dough. Prick the bottom and sides with a fork. Cover the dough with baking paper and pour baking beads onto the parchment paper. Bake until golden brown and set aside to cool.

Step 2

In a mixing bowl, whisk together the egg yolks, sugar, salt, and cornstarch until smooth and glossy.

Step 3

In a saucepan, mix the cream of coconut and half and half. Bring the mixture to a simmer over medium heat.

Step 4

Temper the eggs by slowly pouring about a quarter of the hot liquid into the egg yolk mixture, whisking constantly. Then, slowly whisk in the rest of the hot liquid.

Step 5

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a low boil. Continue to cook for a short while.

Step 6

Strain the custard through a fine sieve into a mixing bowl.

Step 7

Stir in the butter, vanilla extract, and unsweetened flaked coconut.

Step 8

Pour the filling into the cooled crust, cover with plastic wrap, pressing it directly onto the filling. Leave it to cool until set.

Step 9

Combine the whipping cream, powdered sugar, vanilla extract, and skimmed milk powder (if using) in a mixer or food processor. Whip until it thickens.

Step 10

Spread the whipped cream over the pie and sprinkle with toasted coconut.

Step 11

Chill the pie uncovered up to a few hours or serve immediately. Cover leftovers and store in the refrigerator.