1. Blind bake crust:

   Preheat oven to 400°F. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Remove beans and foil; let crust cool completely, and set aside.

   

   

2. Start coconut custard:

   While crust is baking, place a fine-mesh sieve over a large bowl; set aside. In a medium saucepan (off heat), whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and egg yolks.

   

   

   

3. Cook custard:

   Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat to low; cook, whisking constantly, 1 minute.

   

4. Strain custard:

   Remove pan from heat; immediately pour custard through sieve into bowl.

   

5. Pour custard into pie shell, chill:

   Pour custard from bowl into cooled crust; smooth top with a rubber spatula. Refrigerate until chilled, at least 4 hours (or loosely covered, up to 1 day).

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6. Sprinkle with coconut for serving:

   To serve, let stand at room temperature 30 minutes, then sprinkle with coconut.

   

Storage Instructions

This pie can be loosely covered and stored in the refrigerator for up to one day.