Step 1

Add the gelatin to a small bowl and add 1 tablespoon of water. Stir to moisten the gelatin and set aside.

Step 2

Add the egg yolks and cornstarch to a medium size bowl and beat with a wire whisk to combine. Set the bowl on a kitchen towel somewhere close to the stovetop. (This will keep the bowl from sliding around on the counter when you whisk in the hot milk later on.)

Step 3

Set a 1 or 2-cup (8-16 ounce) heat-proof measuring cup next to the stovetop. (Preferably one with a pourable spout.)

Step 4

Add the milk, sugar, and salt to a 3-quart or larger heavy-bottomed saucepan and stir to combine. Cook over medium heat, stirring frequently, just until it barely begins to boil. Remove the pan from the heat.

Step 5

Pour 2 cups (16 oz/ 454 grams) of the hot milk into the measuring cup. (If using a 1-cup measure, do this in two batches.) Slowly pour the hot milk from the measuring cup into the egg yolks, pouring very slowly, and whisking constantly. Then, pour everything back into the saucepan and set it over low heat. (*See note.)

Step 6

Cook, stirring constantly until the custard is thick and begins to boil. As soon as it thickens to the consistency of pudding and barely begins to boil, remove it from the heat and whisk for about 20 seconds longer.

Step 7

Break the gelatin into small pieces and drop them onto the hot pastry cream. Add 1 teaspoon of coconut extract and 1/2 teaspoon of almond extract. Stir to incorporate the gelatin and extracts. Taste and add additional coconut extract if desired.

Step 8

Cover with plastic wrap, pressing the wrap over the surface of the pastry cream. Refrigerate for at least 3 hours and up to 48 hours. (*At this point, the pastry cream can be frozen. See notes below.)

Step 9

Toast the coconut: Add the coconut to a large skillet and set it over medium heat. Cook the coconut, stirring frequently, until about half of the coconut is golden brown. (If you cook it much longer some of the pieces will begin to burn.) Remove from the heat and let cool completely.

Step 10

Follow the instructions in the recipe for Toasted Almond Pie Crust to roll out and fully pre-bake the crust.

Step 11

Let the crust cool completely before filling. (*The crust can be baked up to 48 hours in advance. Cover and store at room temperature.)

Step 12

Using an electric mixer with the whisk attachment, beat 3/4 cup (6 ounces/ 170 grams) of the heavy cream with an electric mixer fitted with the whisk attachment until stiff peaks form.

Step 13

Remove the cooled coconut pastry cream from the refrigerator and add it to the whipped cream. Beat on medium speed with an electric mixer until fully combined, about 1 minute.

Step 14

Add 1 cup (85 grams) of the toasted coconut to the coconut pastry cream and stir to combine.

Step 15

Scoop the coconut cream filling into the cooled pie crust, smoothing it out into an even layer.

Step 16

Using an electric mixer with the whisk attachment, whip the remaining 3/4 cup (6 ounces/ 170 grams) of heavy cream with the powdered sugar and an additional 1/2 teaspoon of coconut extract until stiff peaks form.

Step 17

Scoop the whipped cream into a pastry bag fitted with a large star attachment. Pipe the whipped cream onto the top of the coconut cream pie in decorative mounds.

Step 18

Sprinkle the remaining 1/2 cup (43 grams) of toasted coconut over the top of the pie.Refrigerate the pie until ready to serve.