Step 1: Prepare the Crust.

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out your pie dough into a 13-inch circle. This ensures you have enough dough to cover the pie plate.

Carefully transfer the rolled-out dough to your 9-inch deep-dish pie plate. Gently press the dough into the bottom and up the sides of the plate. Make sure it fits snugly.

Tuck the edges of the crust under to be even with the edge of the pie plate. Then, crimp the edges as desired. You can use your fingers or a fork.

Place the prepared crust in the refrigerator for 1 hour, or in the freezer for 30 minutes. This chilling step helps to prevent the crust from shrinking during baking. It is very important.

Step 2: Blind Bake the Crust.

Line the inside of the chilled crust with parchment paper. Make sure the parchment paper extends up the sides of the crust. This will make it easier to remove.

Fill the parchment-lined crust with baking weights or dried beans. This will weigh down the crust and prevent it from puffing up during baking. Ensure the weight is even.

Bake for 16 to 18 minutes. The edges of the crust should be very lightly golden. Keep a close eye on it.

Remove the pie weights and parchment paper. Prick the bottom of the crust with a fork, 6 to 8 times. This allows steam to escape.

Return the crust to the oven and bake for another 12 to 14 minutes. It should be golden brown all over. This ensures a crisp crust.

Let the baked crust cool to room temperature before adding the filling. This is crucial to prevent a soggy crust. Be patient.

Step 3: Make the Coconut Cream Filling.

In a medium saucepan, whisk together the sugar, cornstarch, flour, and salt. This dry mixture forms the base of the filling.

In a large liquid measuring cup, whisk together the coconut milk, whole milk, and egg yolks until smooth. Make sure the egg yolks are fully incorporated.

Gradually whisk the milk mixture into the saucepan with the sugar mixture. Whisk constantly to prevent lumps from forming.

Cook over medium heat, whisking frequently, until the mixture boils, about 4 to 5 minutes. The mixture will thicken as it heats.

Once the mixture boils, continue to cook for 1 minute, whisking and stirring constantly. This ensures that the cornstarch is fully cooked.

Remove the saucepan from the heat. Immediately stir in the shredded coconut, butter, and vanilla extract. Keep on stirring.

Continue to stir until the butter is completely melted and the ingredients are well combined. The filling should be smooth and creamy.

Step 4: Assemble and Chill the Pie.

Immediately pour the warm coconut filling into the prepared, cooled pie crust. Smooth the top with a spatula.

Press a piece of plastic wrap directly onto the surface of the filling. This prevents a skin from forming. It is a crucial step.

Let the pie sit at room temperature for 1 hour. This allows the filling to cool slightly before refrigerating.

Then, refrigerate the pie for at least 8 hours, or preferably overnight. This allows the filling to set completely. Patience is essential.

Step 5: Make the Whipped Cream Topping.

In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld mixer), combine the heavy cream, sugar, and vanilla extract. Make sure the cream is very cold.

Whisk on medium-high speed until stiff peaks form, about 1 to 2 minutes. Be careful not to overwhip the cream. It should be light and airy.

Step 6: Garnish and Serve.

Once the pie is completely chilled, dollop the whipped cream over the top. Spread it evenly, creating swirls or peaks as desired.

Garnish with toasted coconut chips, if desired. This adds a beautiful finishing touch and enhances the coconut flavor. Serve immediately and enjoy!