Triple Coconut Cream Pie

Preheat the oven to 375°F (375°F).

Make the all-butter coconut crust and crimp the edges.

Line the crust with parchment paper, fill with pie weights or beans, and bake for 15 minutes.

Remove the parchment paper and pie weights or beans, and bake for an additional 5-7 minutes, or until the crust is golden brown.

In a medium saucepan, combine the whole milk, coconut milk, shredded coconut, and vanilla bean. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

In a small bowl, whisk together the eggs, sugar, and flour. Temper the egg mixture by slowly pouring the warm milk mixture into the eggs, whisking constantly.

Return the saucepan to the stovetop and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

Remove the saucepan from the heat and stir in the butter until melted.

Strain the coconut pastry cream into the baked pie crust.

Allow the pie to cool to room temperature, then refrigerate for at least 2 hours.

Just before serving, top the pie with whipped cream, toasted coconut flakes, and white chocolate shavings.